This Spanish Chickpea Stew is a wholesome, plant-powered dish packed with fiber, protein, and nutrient-rich spinach.
Smoky paprika and fragrant spices create a comforting, satisfying flavor that’s perfect for busy weeknights.
Low in saturated fat and full of plant-based goodness, this stew is easy to make, freezer-friendly, and ideal for quick lunches, dinners, or meal prep.
Spanish Chickpea Stew with Spinach
Equipment
- 1 large sauté pan or pot
- 1 wooden spoon (or spatula)
- 1 Can Opener
- Measuring spoons
- Knife and cutting board
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, rinsed and drained
- 1 cup water
- 5 ounces baby spinach
- Salt and black pepper to taste
Instructions
- Prepare the Aromatics: Begin by heating 1 tablespoon of extra virgin olive oil in a large sauté pan or heavy-bottomed pot over medium heat. Once the oil is warm, add the diced red onion. Stir gently and cook for about 4–5 minutes, or until the onion becomes soft, fragrant, and slightly translucent. This step develops the base flavor for your stew, so take your time to let the onions sweeten naturally.
- Infuse with Garlic and Spices: Next, add the minced garlic to the pan, along with 1 teaspoon each of smoked paprika, ground cumin, and ground coriander. Sprinkle in the 2 tablespoons of tomato paste. Stir continuously for 30–45 seconds to toast the spices lightly and blend the tomato paste into the aromatics. You’ll notice the mixture releasing a warm, smoky aroma—this is the flavor foundation of your stew.
- Build the Tomato-Chickpea Base: Slowly pour in 1 (28-ounce) can of crushed tomatoes, stirring constantly to combine with the sautéed onion, garlic, and spices. Then, add the rinsed and drained chickpeas from 2 (15.5-ounce) cans. Pour in 1 cup of water to loosen the mixture slightly. Stir thoroughly to ensure all ingredients are evenly distributed. The stew should begin to look rich, vibrant, and thick, with the chickpeas well-coated in the spiced tomato sauce.
- Simmer to Develop Flavors: Bring the stew to a gentle simmer over medium-low heat. Allow it to cook uncovered for 20–25 minutes, stirring occasionally. As it simmers, the flavors will meld, the chickpeas will absorb the smoky spices, and the liquid will thicken to create a hearty consistency. Taste occasionally to check both texture and seasoning. If the stew becomes too thick, you can add a splash of water to adjust the consistency.
- Add the Spinach: Once the stew has reached your preferred thickness, remove the pot from heat and gently fold in 5 ounces of baby spinach. Stir until the spinach wilts completely and blends seamlessly into the stew, adding a bright green color and fresh flavor. The residual heat is enough to cook the spinach while keeping its tender texture intact.
- Season to Taste: Finally, season the stew with salt and freshly ground black pepper to your liking. Taste and adjust as needed—sometimes a pinch more salt or a dash of smoked paprika enhances the overall depth of flavor. Stir once more to evenly distribute the seasoning.
- Serve and Enjoy: Serve your Spanish Chickpea Stew warm in bowls, either on its own or with crusty bread, rice, or a side salad. This stew is perfect for a quick weeknight dinner, a filling lunch, or as a make-ahead meal for the week. Leftovers can be stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 3 months.
Notes
- This stew is naturally vegan, gluten-free, and low in saturated fat.
- For a creamier texture, mash a few chickpeas with the back of a spoon before serving.
- Adjust the spices to taste—add more smoked paprika or a pinch of chili for extra heat.
- Use fresh baby spinach for best flavor, but frozen spinach can work in a pinch (thawed and drained).
- The stew thickens as it sits, so add water or vegetable broth when reheating if needed.
Chef’s Secrets For Maximum Flavor
To elevate this Spanish Chickpea Stew, always start by gently sautéing the onions until they are soft and slightly caramelized—this step unlocks a natural sweetness that balances the smoky spices.
Toasting the spices briefly with garlic before adding the tomato paste intensifies their aroma, making the stew deeply flavorful.
For a subtle richness, finish the stew with a drizzle of extra virgin olive oil just before serving.
Using canned chickpeas is convenient, but rinsing and draining them thoroughly ensures the stew isn’t too thick or starchy.
Serving Suggestions For Meal Pairing
This hearty stew pairs beautifully with simple sides that complement its smoky, tomato-forward flavor.
Serve it over fluffy rice, quinoa, or couscous for a filling meal.
Crusty bread or warm pita is perfect for soaking up the broth, while a side salad of arugula or cucumber adds refreshing crunch.
For added protein and texture, sprinkle roasted pumpkin seeds or toasted almonds on top.
This dish is versatile enough to serve as a main course or a satisfying starter for a larger Spanish-inspired meal.
Storage Tips For Freshness
Leftover Spanish Chickpea Stew keeps well and actually tastes better the next day as the flavors meld.
Store it in an airtight container in the refrigerator for 3–4 days.
To freeze, portion the stew into individual containers or freezer-safe bags and keep for up to 3 months.
When reheating, do so gently on the stove over low heat, adding a splash of water or vegetable broth if it has thickened.
Avoid microwave overheating, which can make chickpeas dry or slightly mushy.
Frequently Asked Questions
1. Can I use dried chickpeas instead?
Yes! If using dried chickpeas, soak them overnight and cook until tender before adding to the stew. This adds extra flavor but will increase overall cooking time by about 45–60 minutes.
2. How spicy is this stew?
The recipe is mildly smoky and not very spicy by default. You can add a pinch of chili flakes, cayenne, or smoked paprika for heat, depending on your preference.
3. Can I substitute spinach with other greens?
Absolutely! Kale, Swiss chard, or collard greens work well. Add them slightly earlier in the cooking process, as they are tougher than spinach and need more time to wilt.
4. Is this recipe meal-prep friendly?
Yes, this stew stores exceptionally well and can be enjoyed for lunch or dinner throughout the week. Freezing individual portions makes it perfect for quick meals anytime.
5. How can I make the stew creamier?
For a creamier texture, mash a few chickpeas with a spoon before serving or stir in a small amount of coconut milk or cashew cream. This adds richness without compromising flavor.
