Spanish Chickpea & Spinach Stew Recipe – Spanish Special

Hearty and comforting, this rustic soupy Spanish Chickpea Stew is loaded with chickpeas and spinach in a smoky tomato broth.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min

Spanish Chickpea & Spinach Stew Ingredients :

  • 2 tbsp extra virgin olive oil 30 ml
  • 10 blanched raw almonds
  • 3 cloves garlic
  • 1 onion
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp ground cumin 1 gram
  • 1/2 cup tomato sauce 115 grams
  • 2 cups cooked chickpeas 400 grams
  • 2 cups vegetable broth 475 ml
  • 1/4 tsp saffron threads .17 grams
  • 5 oz fresh spinach 150 grams
  • 2 tbsp finely chopped parsley 8 grams
  • 1 tbsp sherry vinegar 15 ml
  • pinch sea salt
  • dash black pepper

How to Make Spanish Chickpea & Spinach Stew


Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil


Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic


After heating the oil for 2 minutes, add the almonds & cloves of garlic into the pan, mix with the olive oil continuously, after 3 minutes and the ingredients are lightly browned, remove the pan from the heat, transfer the almonds & garlic into a mortar, add in 2 tbsp finely chopped parsley and a little sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside


Using the same pan, heat it with a medium heat again, after 2 minutes add in 1 onion roughly diced, mix with the olive oil, after 4 minutes and the onions are translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1 tbsp sherry vinegar and 1/2 cup tomato sauce, mix together and simmer


After 3 minutes and the tomato sauce has thickened, add in 2 cups cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, pinch in a 1/4 tsp saffron threads and add the almond & garlic mixture, turn up the heat to a medium-high heat, mix together and bring to a boil, then place a lid on the pan and lower the heat to a low-medium heat


After simmering for 5 minutes, remove the lid, add in 5 oz fresh spinach, mix together so the spinach wilts, once its all been wilted, remove the pan from the heat, transfer into shallow bowls, enjoy!