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    Home » Recipes » Vegan Main Dish Recipes

    Spanish Chickpea Stew with Spinach

    By: Amy Katz · Published: Feb 9, 2021 · Last modified: Sep 15, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, nut-free, soy-free, vegan

    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 meal.

    Overhead of a bowl of soup with a piece of bread on the side and a blue napkin

    Nothing beats one-pot meals when it comes to getting dinner on the table with minimal fuss. If you enjoy recipes like Smoky White Bean and Tomato Soup and Stewed Zucchini with Tomatoes and Chickpeas, this Spanish Chickpea Stew is for you.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More unique chickpea recipes
    • 📋 Recipe
    • 💬 Comments

    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

    Labeled ingredients for making this recipe

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    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.

    Gustus Vitae Smoked Spanish Paprika

    • Non-GMO Project Verified
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    Tomato paste: Do not skip this staple ingredient! A little concentrated tomato gives this stew umami flavor. Learn more about this magic ingredient by reading 15 Vegan Recipes with Tomato Paste.

    Instructions

    Collage of numbered process shots showing how to prepare this recipe
    1. Saute the onion in olive oil until soft and slightly translucent.
    2. Add the garlic, spices, and tomato paste, and saute about 30 more seconds.
    3. Stir in the crushed tomatoes, chickpeas, and water. Simmer, stirring occasionally, until the stew has reached your desired thickness.
    4. Remove the pan from the heat and stir in the spinach. Taste and add salt and pepper, as desired.

    Serving suggestions

    Closeup of bowl of chickpea stew with a spoon in it

    While this chickpea stew is delicious on its own, you can also try it with different toppings and sides such as the following:

    • Toasted blanched almonds
    • Golden raisins
    • Fresh parsley
    • Warm crusty bread
    • Mediterranean Yellow Rice
    • Mediterranean Millet Pilaf
    • Orange Scented Quinoa

    Storing and freezing

    Leftover stew can be covered and refrigerated for 3-4 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.

    For tips on freezing, refer to USDA Freezing and Food Safety.

    FAQ

    Can dried chickpeas be used instead of canned?

    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.

    Are chickpeas and garbanzo beans the same thing?

    Yes, they are one in the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.

    Is this dish traditionally vegan?

    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.

    More unique chickpea recipes

    Looking for more ways to enjoy garbanzo beans? Try some of these vegan Mediterranean diet favorites:

    • Dill Roasted Garbanzo Beans with Potatoes
    • Greek Lemon Roasted Potatoes and Chickpeas
    • Grilled Eggplant Salad with Chickpeas and Tomatoes
    • Basmati Rice Pilaf with Chickpeas and Dried Fruit
    • Chickpea Cucumber Salad

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Overhead of bowl of stew with piece of bread on the side

    Spanish Chickpea Stew with Spinach

    Hearty and comforting, this rustic soupy Spanish Chickpea Stew is loaded with chickpeas and spinach in a smoky tomato broth.
    5 from 10 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course, Soup
    Cuisine: Mediterranean, Spanish
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 296kcal
    Author: Amy Katz

    Equipment

    • Fine Mesh Strainer

    Ingredients

    • 1 Tablespoon 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
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    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.
    • Add the garlic, smoked paprika, cumin, coriander, and tomato paste and saute about 30 seconds until combined.
    • 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.

    Notes

    Storing and freezing:
    Leftover stew can be covered and refrigerated for 3-4 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. For tips on freezing, refer to USDA Freezing and Food Safety
    Serving suggestions:
    While this chickpea stew is delicious on its own, you can also try it with different toppings and sides such as the following:
    • Toasted blanched almonds
    • Golden raisins
    • Fresh parsley
    • Warm crusty bread
    • Mediterranean Yellow Rice
    • Mediterranean Millet Pilaf
    • Orange Scented Quinoa
     
     
     
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    Nutrition

    Calories: 296kcal | Carbohydrates: 45g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 862mg | Potassium: 977mg | Fiber: 14g | Sugar: 7g | Vitamin A: 3955IU | Vitamin C: 24mg | Calcium: 170mg | Iron: 6mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Janet

      March 06, 2021 at 11:27 am

      Wondering where you use the fine mesh strainer ???? Looks yummy and hope to try it soon ! Thanks

      Reply
      • Amy Katz

        March 06, 2021 at 11:33 am

        Thank you, Janet! I use the fine mesh strainer to rinse the chickpeas.

        Reply
    2. Robert

      February 13, 2021 at 12:06 am

      5 stars
      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!

      Reply
      • Amy Katz

        February 13, 2021 at 9:39 am

        I'm so glad you enjoyed it, Robert!

        Reply
      • Betty Gully

        February 16, 2021 at 1:27 pm

        5 stars
        I made this and served it with garlic croutons. OMG!

        Reply
        • Amy Katz

          February 16, 2021 at 1:34 pm

          I'm so happy you enjoyed it!

          Reply
      • Dina

        February 25, 2021 at 11:08 am

        5 stars
        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!

        Reply
        • Amy Katz

          February 25, 2021 at 11:15 am

          I love those additions, Dina! I'm so glad you are enjoying the recipe!

          Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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