Spanish Vegetarian Chickpea Stew Recipe with Spinach

This Spanish-inspired vegetarian chickpea stew brings together tender chickpeas, potatoes, tomatoes, sweet pepper, and spinach in a paprika-scented broth. It is a one-pot meal with familiar ingredients and flexible regional and family-style variations, served warm with bread or rice to catch the savory sauce.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 medium red bell pepper, diced, about 1 cup (150 g)
4 garlic cloves, minced, about 4 teaspoons (12 g)
1 teaspoon (2 g) Spanish smoked paprika, also called pimentón
1 teaspoon (2 g) sweet paprika
½ teaspoon (1 g) ground cumin
A pinch of saffron threads, about 0.05 g, optional
1 medium Yukon Gold or yellow potato, cut into ½-inch (1.3 cm) cubes, about 1½ cups (250 g)
1 can crushed tomatoes, 14.5 ounces (411 g)
2 cups (480 ml) low-sodium vegetable broth
1 dried bay leaf
2 cans chickpeas, 15 ounces (425 g) each, drained and rinsed; about 3 cups (510 g) chickpeas total
¾ teaspoon fine salt (4 g), plus more to taste
¼ teaspoon ground black pepper (0.5 g)
5 ounces (140 g) baby spinach, or chopped mature spinach with tough stems removed
1 tablespoon (15 ml) sherry vinegar
2 tablespoons chopped fresh flat-leaf parsley (8 g), optional, for serving

Instructions

Prepare the vegetables before heating the pot: chop the onion and bell pepper, mince the garlic, and cut the potato into evenly sized cubes. Drain and rinse the chickpeas. Keeping the potato pieces close to ½ inch helps them cook through on schedule, while rinsing the chickpeas removes excess canning liquid and lets the stew’s seasoning come through.
Set a large, heavy pot or Dutch oven over medium heat and add the olive oil. Add the onion and bell pepper and cook for 8 minutes, stirring every minute or two. The vegetables should soften and the onion should look translucent, but they do not need to brown deeply. If the pan starts to look dry or the onion catches, lower the heat slightly.
Stir in the garlic, smoked paprika, sweet paprika, cumin, and saffron, if using. Cook for 1 minute, stirring constantly, just until fragrant. Paprika can turn bitter if it scorches, so do not leave it sitting against the hot pot. Add the diced potato and crushed tomatoes, then stir for 3 minutes so the potato is coated and the tomato begins to loosen.
Pour in the vegetable broth and add the bay leaf, salt, and black pepper. Stir well, scraping the bottom of the pot to release any flavorful browned bits. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 18 minutes. Keep the simmer gentle rather than vigorous; check once or twice that the liquid is bubbling lightly and not sticking.
Uncover the pot and test a potato cube with the tip of a knife. It should be starting to soften but may still have a little firmness in the center. Stir in the drained chickpeas, return the stew to a gentle simmer, and cook uncovered for 12 minutes. This gives the chickpeas time to warm through and lets the broth reduce slightly. If the pot looks unusually thick before the potatoes are tender, add broth or water ¼ cup (60 ml) at a time.
Stir in the spinach in two or three additions, letting each handful wilt before adding the next. Cook for 3 minutes, then remove the pot from the heat. Take out the bay leaf and stir in the sherry vinegar. Let the stew stand for 5 minutes before tasting; the broth will settle and thicken a little as it rests.
Taste and adjust the seasoning with more salt, black pepper, or a small splash of vinegar. If you prefer a looser stew, stir in a little hot broth or water. Serve in warm bowls, with chopped parsley if desired.

Tips

Use Spanish smoked paprika, or pimentón, if it is available. It brings a distinctive smoky, rounded flavor. Ordinary smoked paprika is a practical substitute; sweet paprika alone will still season the dish, but the stew will have less of that smoky character. Avoid hot paprika unless you want noticeable heat.
Cut the potato into small, even cubes and keep the pot at a gentle simmer. Large pieces may need longer than the stated time, while a hard boil can break up the potato and reduce the broth too quickly. If your potato is not tender after the chickpeas have simmered for 12 minutes, continue cooking in 3-minute increments.
For a thicker texture, mash a few chickpeas and potato pieces against the side of the pot with the back of a spoon, then stir them back in. For a more brothy bowl, add vegetable broth gradually. Make either adjustment before serving so you can taste and correct the salt afterward.
Saffron is optional, not a requirement. If you do not have it, leave it out rather than buying it for one pinch; the paprika, cumin, tomato, and sherry vinegar still give the stew plenty of flavor. A tiny pinch of turmeric can add color, but it will not taste like saffron.

Serving Suggestions

Serve the stew as a main course in shallow bowls, with crusty bread for dipping. A toasted slice of country-style bread, a baguette, or warm flatbread all work. For a more substantial plate, spoon it over steamed rice, cooked barley, or small pasta. Keep the grain simply seasoned so it does not compete with the paprika and tomato broth.

A crisp green salad with a straightforward vinaigrette makes a fresh contrast to the soft chickpeas and potatoes. You could also add olives, sliced orange, or a few pickled peppers at the table for briny or bright notes. A little chopped parsley is an easy finish; add it just before serving so it stays fresh-looking. If serving a group, put extra vinegar and black pepper on the table, since a few drops of acidity can bring the flavors into focus for diners who like a sharper finish.

Variations

For a version with more vegetables, add a diced carrot with the onion and pepper, or stir in chopped kale in place of spinach. Kale has sturdier leaves, so give it about 5 to 8 minutes to soften in the simmering stew; spinach needs only a few minutes. A small zucchini can also be added with the chickpeas, though it will soften quickly and make the stew less firm in texture.

To make the stew without potatoes, leave them out and reduce the broth to 1½ cups (360 ml) to start. Simmer the tomato and broth mixture for 18 minutes, add the chickpeas, and continue for 12 minutes as directed. You can mash some chickpeas to thicken the sauce, or serve the stew over rice. For a little heat, add ¼ teaspoon (0.5 g) crushed red pepper with the paprika; start modestly, then adjust at the table.

You can also use cooked dried chickpeas instead of canned ones. Measure about 3 cups (510 g) cooked chickpeas and add them at the same point in the recipe. They should be fully tender before they go into the pot, because the stew’s simmer is intended to warm and season them, not cook dried beans from scratch. Use their cooking liquid only if it is fresh and pleasantly flavored, and count it as part of the broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. The stew keeps for 3 to 4 days in the refrigerator. The potatoes will absorb some liquid as they sit, so loosen each portion with a splash of water or vegetable broth when reheating. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. On the stovetop, warm a portion over medium-low heat, stirring occasionally; in a microwave, cover loosely, heat in short intervals, and stir between intervals so it warms evenly.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes. Thaw overnight in the refrigerator when convenient, then reheat to 165°F (74°C). The potato may become softer after freezing, but stirring the stew well as it reheats helps bring the texture together. Add fresh spinach only after reheating if you want a brighter, less softened finish.

Frequently Asked Questions

Can I make this Spanish chickpea stew ahead?

Yes. Make it up to 3 days ahead and refrigerate it promptly in a covered container. The flavors mingle as it rests, and the stew often thickens, so add a little broth or water while reheating. Reheat the portion to 165°F (74°C), and add a handful of fresh spinach near the end if you want it to look and taste especially fresh.

Can I use dried chickpeas instead of canned?

Yes, provided the dried chickpeas are cooked until tender first. Cooking time for dried beans varies with their age and soaking, so it is more reliable to prepare them separately and measure 3 cups (510 g) cooked chickpeas for this recipe. Do not add dry chickpeas directly to the stew; the listed simmer time is not long enough to cook them safely and evenly.

What can I use instead of sherry vinegar?

Red wine vinegar is the closest easy substitute and can be used in the same amount. Apple cider vinegar also works, though it has a slightly fruitier flavor. Add the vinegar at the end, taste, and adjust a little at a time; it should brighten the tomato and paprika rather than make the broth taste sharply sour.

Is this stew spicy?

No, not as written. Smoked paprika and sweet paprika are flavorful but generally mild. For a hotter bowl, add crushed red pepper with the spices, use a small amount of hot paprika, or offer a chili condiment separately so each person can choose their own heat level.

How do I stop the stew from becoming too thick?

Keep the simmer gentle and check the pot as it cooks, since burners and pot shapes vary. Stir in extra vegetable broth or water a few tablespoons at a time if the liquid reduces too far. Remember that chickpeas and potatoes continue to absorb broth as the stew rests and chills, so it is fine for it to look slightly looser than your preferred serving texture in the pot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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