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!
Recipe Notes:
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.
