This Spanish Chickpea Stew is a hearty, plant-based dish brimming with flavor and nutrition.
Packed with fiber-rich chickpeas, iron-loaded spinach, and healthy fats from almonds and olive oil, it’s a protein-packed, low-saturated-fat option perfect for everyday meals.
Quick to prepare, satisfying, and versatile, it works beautifully as a tapas-style snack or a nourishing weeknight dinner.
Flavor-Packed Spanish Chickpea Stew
Equipment
- Large skillet – 1
- Food processor (small or medium) – 1
- Knife (1)
- Cutting board (1)
- Measuring spoons and cups – 1 set
- Colander – 1
Ingredients
- 1 tbsp Early Harvest Greek extra virgin olive oil for cooking spinach
- 8 –10 oz 225–285 g baby spinach
- 2 ½ oz 70 g blanched almonds
- 2 slices whole wheat bread crust removed, cut into small cubes
- 3 garlic cloves minced
- 1 ¼ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- Salt and black pepper to taste
- 2 tbsp sherry vinegar or red wine vinegar plus extra for finishing
- 1 small onion chopped
- 1 small sweet bell pepper any color, chopped
- 1 lb about 2 cans canned chickpeas, drained and rinsed
- ½ cup 140 g tomato sauce
For garnish:
- Handful fresh cilantro leaves
- Cubed bread toasted in olive oil
- Toasted blanched almonds
- Extra virgin olive oil for drizzling
Instructions
- Wilt the Spinach: Start by heating 1 tablespoon of Early Harvest Greek extra virgin olive oil in a large skillet over medium heat. Once the oil shimmers but hasn’t started smoking, add the baby spinach. Using a spatula or tongs, toss the leaves frequently until they are just wilted and bright green. This process should take 2–3 minutes. Once done, transfer the spinach to a colander to drain any excess liquid and set aside.
- Toast Almonds and Bread Cubes: Return the empty skillet to the stove over medium heat and add a little more olive oil, about a teaspoon. Add the blanched almonds and cubed whole wheat bread to the skillet. Stir continuously to ensure even browning. Toast them until the almonds develop a golden hue and the bread cubes become slightly crisp. This step enhances the flavor and adds a subtle crunch to your stew.
- Sauté Garlic and Spices: Once the almonds and bread are lightly toasted, add the minced garlic, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and black pepper. Stir constantly to evenly coat the bread and almonds with the spices. Cook for about 1–2 minutes until the garlic begins to turn light golden and aromatic. Be careful not to burn the garlic, as it can become bitter.
- Create Almond-Bread Paste: Allow the almond and bread mixture to cool for a few minutes. Then, transfer it to a food processor. Add 2 tablespoons of sherry vinegar or red wine vinegar. Pulse several times until the mixture becomes crumbly yet paste-like. This flavorful paste will thicken the stew and add depth. Set aside for later use.
- Cook the Onion and Bell Pepper: Wipe the skillet clean and return it to medium heat. Add a touch more olive oil and then the chopped onion and bell pepper. Sauté for 5–7 minutes, tossing regularly, until the vegetables soften and release their natural sweetness. Properly softened vegetables will meld seamlessly into the stew, providing a tender base.
- Add Chickpeas and Tomato Sauce: Next, incorporate the drained chickpeas and tomato sauce into the skillet. Pour in 1/2 cup (125 ml) of water to help create a light sauce. Stir to combine everything evenly. Season with salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for approximately 10 minutes. This allows the chickpeas to absorb flavors and the sauce to thicken slightly.
- Incorporate Spinach and Almond-Bread Paste: After the chickpeas have simmered, fold in the wilted spinach and the almond-bread paste. Stir carefully to combine all ingredients, ensuring the spinach and paste are evenly distributed. Let the stew simmer for an additional 5 minutes on low heat. This step enriches the stew with nutty, aromatic flavors and creates a creamy texture without adding dairy.
- Adjust Seasoning and Finish with Vinegar: Taste the stew carefully. If you prefer more heat, sprinkle in a bit more cayenne pepper. For a smokier flavor, add an extra dash of smoked paprika. Finally, finish with a splash more sherry or red wine vinegar to brighten the flavors and create balance.Stir well to ensure the seasoning is consistent throughout the stew.
- Garnish and Serve: Transfer the stew to a large serving bowl. Garnish with fresh cilantro leaves, toasted bread cubes, and additional toasted almonds if desired. Drizzle generously with Early Harvest Greek extra virgin olive oil for an extra layer of richness. Serve warm or at room temperature, paired with your favorite crusty bread. This dish is perfect as a tapas-style appetizer or a satisfying main course.
- Make-Ahead and Storage Tips: To save time, you can prepare the almond-bread paste a day in advance. Store it in a tight-lid glass container in the refrigerator. Leftovers can be refrigerated for 3–4 days and served either cold or reheated on the stove over medium heat with a splash of water. This makes the stew excellent for meal prep or quick weeknight dinners.
Notes
- This stew can serve up to 8 people as a tapas dish or 4 people as a main dinner.
- The almond-bread paste can be prepared a day in advance to save time.
- Adjust spices like cayenne or smoked paprika to match your preferred heat and smokiness.
- For extra creaminess, lightly mash a few chickpeas before stirring in the almond-bread paste.
- Serve warm or at room temperature; the flavors improve slightly after resting for 30 minutes.
Chef’s Secrets For Ultimate Flavor
One key to this stew’s deep, layered flavor is to toast the almonds and bread cubes until golden.
This step releases natural oils and enhances the nutty aroma. Similarly, cooking the garlic and spices just until fragrant prevents bitterness while maximizing their essence.
Adding the almond-bread paste last allows it to gently thicken the stew without losing its texture.
For a subtle twist, try a small pinch of smoked paprika on top before serving—it adds a smoky warmth without overpowering the other ingredients.
Serving Suggestions To Impress Guests
This Spanish Chickpea Stew shines when paired with warm, crusty bread, which is perfect for dipping into the rich sauce.
For a tapas-style presentation, serve in small bowls with a sprinkle of toasted almonds and fresh cilantro leaves on top.
It also pairs beautifully with a simple green salad dressed in lemon and olive oil for a lighter meal.
For dinner, add a wedge of roasted lemon on the side; the bright acidity complements the savory, nutty flavors of the stew.
Storage Tips For Best Freshness
Store leftover stew in airtight glass containers in the refrigerator for up to 3–4 days.
When reheating, add a splash of water or broth to restore the creamy consistency without drying it out.
The almond-bread paste maintains its flavor and texture when stored separately, allowing you to quickly revive the stew.
For longer-term storage, this dish can be frozen in portion-sized containers for up to 2 months.
Thaw overnight in the fridge and reheat gently on the stove.
Frequently Asked Questions
1. Can I use fresh chickpeas instead of canned?
Yes! If using fresh chickpeas, soak them overnight and cook until tender before adding them to the stew. This will slightly increase cooking time, but the flavor and texture are excellent.
2. Is this dish gluten-free?
The stew itself is naturally gluten-free, but the bread used in the almond-bread paste contains gluten. Substitute with gluten-free bread to make the recipe suitable for a gluten-free diet.
3. Can I make this stew vegan?
Absolutely! The recipe is already plant-based. Using olive oil and omitting any animal products ensures it remains vegan-friendly without compromising flavor or texture.
4. How spicy is the stew, and can I adjust it?
The recipe has a mild-to-medium heat level, depending on your cayenne pepper amount.
To make it spicier, add more cayenne gradually, or reduce it for a gentler flavor. Smoked paprika adds warmth without heat.
5. Can I prepare this recipe in advance for a party?
Yes, it’s perfect for meal prep. You can make the almond-bread paste and sauté the vegetables a day ahead.
The stew actually tastes better when the flavors have had time to meld, making it ideal for entertaining.
