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Spanish Chickpea & Spinach Stew Recipe – Spanish Special
The Spanish Chickpea & Spinach Stew recipe (also known as potaje de garbanzos y espinacas) is a nourishing and flavorful vegan main course inspired by Andalusian tradition. Tender chickpeas simmer in a rich blend of tomato, garlic, onion, and smoky paprika, while spinach is folded in just until wilted. A creamy almond-garlic paste enriches the texture and depth. Whether you’re serving it as a meatless dinner or a comforting lunch alongside crusty bread, this recipe brings satisfying Spanish flair to your table.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Spanish Chickpea & Spinach Stew Ingredients :
- 2 tablespoons of extra virgin olive oil (30 ml)
- 10 blanched raw almonds
- 3 cloves of garlic
- 1 onion
- 1 teaspoon of sweet smoked Spanish paprika (2.30 grams)
- 1/2 teaspoon of ground cumin (1 gram)
- 1/2 cup of tomato sauce (115 grams)
- 2 cups of cooked chickpeas (400 grams)
- 2 cups of vegetable broth (475 ml)
- 1/4 teaspoon of saffron threads (0.17 grams)
- 5 ounces of fresh spinach (150 grams)
- 2 tablespoons of finely chopped parsley (8 grams)
- 1 tablespoon of sherry vinegar (15 ml)
- A pinch of sea salt
- A dash of black pepper
How to Make Spanish Chickpea & Spinach Stew
Heat a large frying pan or stockpot over medium heat and add 2 tablespoons of extra virgin olive oil.
Meanwhile, peel the skins from 10 blanched raw almonds and 3 cloves of garlic.
After heating the oil for 2 minutes, add the almonds and garlic to the pan. Stir continuously in the olive oil for 3 minutes until lightly browned. Remove the pan from the heat, transfer the almonds and garlic to a mortar, add 2 tablespoons of finely chopped parsley and a pinch of sea salt. Using a pestle, pound the ingredients into a paste and set aside.
Using the same pan, heat it over medium heat again. After 2 minutes, add 1 roughly diced onion to the olive oil. Mix and cook the onion until translucent, about 4 minutes. Add 1 teaspoon of sweet smoked paprika and 1/2 teaspoon of ground cumin. Quickly stir to combine, then add 1 tablespoon of sherry vinegar and 1/2 cup of tomato sauce. Mix well and simmer.
After 3 minutes and the tomato sauce has thickened, add 2 cups of cooked chickpeas and season with sea salt and black pepper. Gently mix together, then add 2 cups of vegetable broth and a pinch of 1/4 teaspoon of saffron threads. Add the almond and garlic mixture, increase the heat to medium-high, and bring to a boil. Cover the pan with a lid, reduce the heat to low-medium.
After simmering for 5 minutes, remove the lid, add 5 ounces of fresh spinach, and mix until the spinach wilts. Once wilted, remove the pan from the heat. Serve the stew in shallow bowls and enjoy!
Use either canned chickpeas for convenience or soak dried chickpeas overnight for deeper flavor.
A flavor-rich almond–garlic paste (or a bread-based alternative) adds creamy texture and authentic depth.
Opt for sweet smoked paprika and a hint of ground cumin to layer in Spanish warmth.
Wilt the spinach gently—reserve a few minutes to preserve its bright color and nutrients.
Serve the stew warm or at room temperature—it’s perfect with crusty bread on the side or as part of a tapas spread.
Leftovers taste even better the next day, and the stew stores well for up to 4 days in the fridge or 2 months in the freezer for easy meal prep.
