Hearty and comforting, this rustic soupy Spanish Chickpea Stew is loaded with chickpeas and spinach in a smoky tomato broth. Serve it with crusty bread or your favorite grain for a complete and satisfying meal.
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Nothing beats one-pot meals when it comes to getting dinner on the table with minimal fuss. And if they are loaded with incredible flavors, that's even better.
If you enjoy the easy of preparation and the rich and smoky flavors of recipes like tomato white bean soup and Instant Pot vegan chili, this Spanish Chickpea Stew is for you.
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Why you'll love this recipe
- It's super flavorful yet only requires 10 ingredients (plus salt and pepper).
- You can make it in about half an hour.
- The leftovers taste amazing, plus they are freezer friendly.
Ingredients
Tomato paste: Do not skip this staple ingredient! A little concentrated tomato gives this stew umami flavor. Learn more about this magical ingredient by reading how to use tomato paste.
Smoked paprika: Paprika can be found in three different forms, sweet, hot, and smoked. For this recipe, choose smoked paprika, which is made from smoked and dried peppers. As you can guess, it has a smoky flavor. It's used frequently in Spanish cuisine.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Saute the onion in olive oil until soft and slightly translucent.
- Add the garlic, spices, and tomato paste, and saute about 30 more seconds.
- Stir in the crushed tomatoes, chickpeas, and water. Simmer, stirring occasionally, until the stew has reached your desired thickness.
- Remove the pan from the heat and stir in the spinach. Taste and add salt and pepper, as desired.
Serving suggestions
While this chickpea stew is delicious on its own, you can also serve it with a grain like Mediterranean yellow rice, Mediterranean millet pilaf, or orange spiced quinoa. And I love it with some warm crusty bread for mopping up all of the incredible broth.
Storing and freezing
Leftover stew can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months. I like to freeze servings in individual portions in mason jars or small glass containers with lids. Be sure to allow a little room at the top since the liquid will expand when frozen.
To reheat, first defrost the frozen container of stew in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl.
Recipe FAQs
If you want to use dried beans, cook them in advance before making this recipe. You will need 1 cup of dried chickpeas which will be approximately 3 cups when cooked.
Yes, they are one and the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.
In Spain it's common for this stew to contain Spanish chorizo sausage. Try adding a little soy-based chorizo if you want to replicate the traditional flavors. Or add in some extra garlic and smoked paprika to make your dish spicier.
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Love and Veggies,
Amy
📋 Recipe
Spanish Chickpea Stew with Spinach
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Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 Tablespoons tomato paste
- 1-28 ounce can crushed tomatoes
- 2-15.5 ounce cans chickpeas, (about 3 cups) rinsed and drained
- 1 cup water
- 5 ounces baby spinach
- salt and pepper, to taste
Instructions
- Heat the olive oil over medium heat in a large saute pan or pot. Add the onion and saute until it's soft and slightly translucent.1 Tablespoon extra virgin olive oil, 1 small red onion
- Add the garlic, smoked paprika, cumin, coriander, and tomato paste and saute about 30 seconds until combined.3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 Tablespoons tomato paste
- Stir in the crushed tomatoes, chickpeas, and water. Simmer, stirring occasionally, until the stew has reached your desired thickness.1-28 ounce can crushed tomatoes, 2-15.5 ounce cans chickpeas, 1 cup water
- Remove the pan from the heat and stir in the spinach. Taste and add salt and pepper, as desired.5 ounces baby spinach, salt and pepper
Notes
Nutrition
Nutritional information is an estimation only.
elizabeth shipley says
How many does this serve?
Amy Katz says
The recipe as written is 4 servings. You can adjust the servings in the recipe card at the bottom of the post to change it to more or less servings.
Janet says
Wondering where you use the fine mesh strainer ???? Looks yummy and hope to try it soon ! Thanks
Amy Katz says
Thank you, Janet! I use the fine mesh strainer to rinse the chickpeas.
Robert says
So fast and easy to make! Great flavors. We added fresh basil on top for serving over a light bed of rice and loved it!
Amy Katz says
I'm so glad you enjoyed it, Robert!
Betty Gully says
I made this and served it with garlic croutons. OMG!
Amy Katz says
I'm so happy you enjoyed it!
Dina says
I really liked this stew! It's really good as it is but I love garlic and onion so I added a little more. On another batch I added some cut up purple potatoes I had and some cut up vegan sausage and chopped kalamata olives and a about a half top of oregano. It was AMAZING! Thank you for sharing this recipe!
Amy Katz says
I love those additions, Dina! I'm so glad you are enjoying the recipe!