Spanish Chickpea and Spinach Stew Recipe

Spanish chickpea and spinach stew is a hearty Andalusian-style dish of tender chickpeas, leafy greens, tomato, garlic, and warm spices. A toasted-bread thickener and a splash of sherry vinegar give the broth body and a bright finish, making it satisfying enough to serve as a main course with crusty bread.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 slice day-old rustic bread, about 1 ounce (28 g), crust included
3 garlic cloves (about 9 g), thinly sliced
1 medium yellow onion (about 150 g), finely chopped
1 teaspoon (2 g) smoked paprika
1 teaspoon (2 g) ground cumin
⅛ teaspoon (0.3 g) cayenne pepper, or to taste
1 cup (240 g) canned crushed tomatoes
1 dried bay leaf
1½ cups (355 ml) vegetable broth, plus a little more if needed
2 cans chickpeas, 15 ounces (425 g) each, drained and rinsed; about 3 cups (510 g) drained
¾ teaspoon (4.5 g) fine salt, then more to taste
¼ teaspoon (0.5 g) black pepper
8 ounces (225 g) baby spinach, or mature spinach with thick stems removed
1 tablespoon (15 ml) sherry vinegar
2 tablespoons (8 g) chopped flat-leaf parsley, for serving
1 lemon, cut into wedges, for serving

Instructions

Prepare the bread and garlic. Set a Dutch oven or heavy, deep saucepan over medium heat and add the olive oil. When it shimmers, add the bread and sliced garlic. Cook for 1–2 minutes, turning the bread once, until it is lightly golden and the garlic is fragrant but not browned. Transfer both to a plate. If the bread absorbs most of the oil, that is fine; keep any oil left in the pan.
Soften the onion. Add the chopped onion to the same pan with a small pinch of the measured salt. Cook for 7 minutes, stirring now and then, until softened and translucent. If the bottom begins to look dry before the onion softens, stir in 1 tablespoon (15 ml) of water rather than adding more oil.
Bloom the spices and cook the tomato. Stir in the smoked paprika, cumin, and cayenne for about 30 seconds. Add the crushed tomatoes and bay leaf, then cook for 4 minutes, stirring frequently. The tomato should darken slightly and lose its raw, watery smell; keep the heat moderate so the spices do not scorch.
Simmer the chickpeas. Pour in the broth and add the drained chickpeas, salt, and black pepper. Bring the mixture to a gentle simmer, then lower the heat and cook uncovered for 15 minutes. Stir occasionally and scrape the bottom of the pot. A gentle simmer, rather than a hard boil, helps the chickpeas stay whole while the tomato and broth develop flavor.
Make the bread thickener. While the chickpeas simmer, put the toasted bread and garlic in a blender with about ½ cup (120 ml) of the hot stew liquid and ½ cup (85 g) of chickpeas scooped from the pot. Add the sherry vinegar and blend until mostly smooth. Use care with hot liquid: leave the blender vent open if its lid allows it, cover the opening with a folded kitchen towel, and start at low speed. Alternatively, mash the bread, garlic, chickpeas, and vinegar thoroughly with a fork in a bowl.
Thicken the stew and wilt the spinach. Stir the bread mixture back into the pot until evenly distributed. Add the spinach in handfuls, letting each handful wilt enough to make room for the next. Simmer gently for 5 minutes, stirring once or twice, until the spinach is tender and the stew looks thick but still spoonable. If it becomes thicker than you like, loosen it with broth or water, a tablespoon at a time.
Season and serve. Remove the bay leaf. Taste the stew and adjust the salt, pepper, or vinegar. Serve hot with chopped parsley and lemon wedges so each person can add citrus to taste.

Tips

Use a gentle simmer. Vigorous boiling can break up chickpeas and make the tomato mixture splatter. Once the pot starts simmering, reduce the heat until you see small bubbles at the edges. If the stew is bubbling rapidly, lower the burner and stir before continuing.
Let the vinegar brighten, not dominate. Sherry vinegar is a familiar Spanish pantry ingredient and adds a rounded tang to the chickpea mixture. Red wine vinegar is a practical substitute, though its flavor is a little sharper; start with 2 teaspoons (10 ml), taste, and add the rest only if needed. If you do not have vinegar, use lemon at the table instead, knowing the stew will taste fresher and less rounded.
Choose the spinach that is convenient. Baby spinach can go straight into the pot. Mature spinach works too, but remove tough stems and give large leaves a rough chop so they wilt evenly. Frozen spinach is also usable: thaw it, squeeze out excess water, and stir in about 6 ounces (170 g); it will give the stew a denser, less leafy texture.
Keep the thickener adjustable. The bread-and-chickpea mixture makes the broth silky rather than creamy. Blend it smooth for an even texture, or mash it roughly if you prefer small chickpea pieces. If you need a gluten-free stew, omit the bread and mash an extra ½ cup (85 g) of chickpeas with a little broth; the result will be slightly less toasty but still substantial.

Serving Suggestions

Serve the stew in shallow bowls with warm crusty bread, toasted sourdough, or a simple flatbread for dipping into the paprika-scented broth. For a more filling meal, offer it over a modest scoop of rice or alongside roasted potatoes. The stew is already rich with chickpeas, so a crisp green salad dressed with olive oil and lemon makes a refreshing contrast rather than adding another heavy side.

Put lemon wedges and extra parsley on the table instead of adding all the lemon to the pot. A squeeze over an individual bowl lifts the spinach and makes the earthy chickpeas taste brighter. If serving several people, bring the stew to the table in its cooking pot and keep the bread separate until serving so it stays crisp.

Variations

Make it more brothy: Add ½ to 1 cup (120–240 ml) extra vegetable broth near the end, then taste for salt and vinegar again. This is useful if you plan to serve the stew as a soup or want plenty of liquid for bread. For a thicker, more tapas-style bowl, simmer it uncovered for a few extra minutes instead.

Change the greens: Swiss chard is a good substitute for spinach. Chop the stems and cook them with the onion, then add the leaves near the end; they need a few more minutes than baby spinach. Kale also works, but strip away tough stems and allow the chopped leaves to simmer for about 8–10 minutes, adding broth if the pot gets too thick.

Add roasted red pepper: Stir in ½ cup (75 g) chopped roasted red pepper with the chickpeas. It adds sweetness and a soft, smoky note, so consider reducing the cayenne if you want a mild stew. Jarred roasted peppers should be drained before chopping so their brine does not overwhelm the tomato broth.

Adjust the heat and spice: Leave out the cayenne for a mild version, or add a pinch more for warmth. Sweet paprika can replace smoked paprika, but it will give the dish less smoky character; a small pinch of ground chipotle can restore some smokiness, though it also adds heat. Keep additions modest so the cumin, garlic, and spinach remain easy to taste.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, airtight container. They keep for 3–4 days in the refrigerator. The bread thickener will continue to absorb liquid as the stew sits, so the chilled leftovers may be much thicker than the freshly cooked dish; that is normal and easy to correct.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring often and adding a splash of water or broth until it reaches the consistency you want. Heat leftovers to 165°F (74°C), stirring so the temperature is even throughout. You can also microwave a covered portion in short intervals, stirring between them, until steaming hot throughout and at least 165°F (74°C). Freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat as above; the spinach may be softer after freezing, but the flavor holds up well.

Frequently Asked Questions

Can I use dried chickpeas instead of canned?
Yes. Cook dried chickpeas fully before starting this recipe; do not add them dry to the pot because the short simmer will not cook them through. You will need about 3 cups (510 g) cooked chickpeas to replace the drained chickpeas from the cans. If the cooked chickpeas are very firm, simmer the stew for a few extra minutes before adding the spinach.

Can I make Spanish chickpea and spinach stew ahead?
Yes. The flavors settle together well, and the stew can be made a day ahead and refrigerated once cooled. Reheat it gently with a little broth or water, then taste again for salt and vinegar. Add a fresh squeeze of lemon and parsley just before serving if you want a brighter finish.

Is this stew spicy?
As written, it is warmly seasoned rather than hot. The cayenne amount is small, and you can leave it out entirely for a mild pot. Smoked paprika and cumin provide most of the character, so removing cayenne will not make the stew taste bland; offer chili flakes at the table for anyone who wants more heat.

What can I use if I do not have a blender?
A fork or potato masher works. Mash the toasted bread, garlic, chickpeas, vinegar, and hot broth in a bowl until the mixture is thick and mostly combined, then stir it into the pot. It may be a little more rustic and textured than a blended thickener, which suits the stew well.

Why is my stew too thick or too thin?
Bread, chickpeas, and spinach all absorb liquid, and the amount can vary slightly depending on the brand of chickpeas and how tightly the spinach is packed. If it is too thick, stir in broth or water a little at a time. If it is too thin, simmer uncovered for a few minutes, or mash a few more chickpeas against the side of the pot to release their starch.

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