Spanish Stew with Chickpeas, Potatoes, and Spinach

This Spanish-style stew combines tender chickpeas and potatoes with tomatoes, sweet smoked paprika, and leafy spinach in a savory, one-pot broth. It takes cues from the chickpea dishes found across Spain, including Andalusian espinacas con garbanzos; family and regional versions vary, and this hearty version is easy to adapt.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, finely diced (about 1 cup or 150 g)
1 medium red bell pepper, diced (about 1 cup or 150 g)
2 medium carrots, peeled and diced (about 1 cup or 150 g)
4 garlic cloves, finely chopped (about 12 g)
1½ teaspoons sweet smoked paprika (about 3.5 g), preferably Spanish pimentón dulce
½ teaspoon ground cumin (about 1 g)
¼ teaspoon red pepper flakes (about 0.5 g), optional
2 tablespoons tomato paste (32 g)
1 pound Yukon Gold potatoes, cut into 1-inch pieces (450 g)
4 cups vegetable broth (950 ml), plus a little more if needed
2 cans chickpeas, each 15 ounces (425 g), drained and rinsed; about 3 cups or 480 g drained
1 can diced tomatoes, 14.5 ounces (411 g), with their juices
1 dried bay leaf (about 0.2 g)
1 teaspoon kosher salt (about 5 g; brands vary), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
5 ounces baby spinach (142 g)
1 tablespoon sherry vinegar (15 ml)
2 tablespoons chopped flat-leaf parsley (about 8 g)
1 lemon, cut into wedges (about 120 g), for serving

Instructions

Prepare the vegetables. Dice the onion, bell pepper, and carrots into similarly sized pieces so they soften at about the same rate. Chop the garlic, cut the potatoes into roughly 1-inch chunks, and drain and rinse the chickpeas. Having everything ready before you start makes it easier to add the paprika and garlic promptly; both can turn bitter if they sit in a hot pan too long.
Soften the aromatics. Set a large, heavy pot or Dutch oven over medium heat and add the olive oil. When the oil shimmers, stir in the onion, bell pepper, and carrots. Cook for about 8 minutes, stirring every minute or two, until the onion is translucent and the pepper has softened. If the vegetables begin sticking before they soften, add a tablespoon of water rather than turning the heat very high.
Bloom the seasonings. Add the garlic and cook for 30 seconds, stirring. Stir in the smoked paprika, cumin, and optional pepper flakes for another 30 seconds, then mix in the tomato paste and cook for 1 minute. The paste should darken slightly and coat the vegetables. Keep the pot moving during this short step so the garlic and paprika do not scorch.
Simmer the potatoes. Add the potatoes, vegetable broth, salt, and black pepper. Scrape the bottom of the pot to loosen any browned paste, then bring the liquid to a gentle boil, which should take about 2 minutes if the broth is not chilled. Reduce the heat, cover the pot, and simmer for 20 minutes. Keep the liquid bubbling gently rather than boiling hard; check that the potatoes are beginning to yield when pierced with a knife.
Add the chickpeas and tomatoes. Stir in the drained chickpeas, diced tomatoes and their juices, and bay leaf. Bring the stew back to a gentle simmer, cover partially, and cook for 15 minutes. The potatoes should become tender, and the broth will take on a deeper tomato and paprika flavor. Stir once or twice, scraping the bottom of the pot, and lower the heat if the stew catches or bubbles vigorously.
Finish with spinach and vinegar. Remove the bay leaf. Fold in the spinach a handful at a time and cook for about 3 minutes, until it has wilted but remains green. Turn off the heat and stir in the sherry vinegar and chopped parsley. Taste the broth before adding more salt; canned tomatoes, broth, and chickpeas can all contribute different amounts of salt.
Rest and serve. Let the stew stand off the heat for 5 minutes so the broth settles and the potatoes absorb a little of the seasoning. If it seems thicker than you like, stir in warm broth or water a splash at a time. Ladle into bowls with lemon wedges, and let each person squeeze lemon over their serving just before eating.

Tips

Choose the paprika thoughtfully. Spanish pimentón dulce is sweet smoked paprika, not hot paprika. It gives the stew its distinctive smoky aroma without making it spicy. If you cannot find Spanish pimentón, regular sweet smoked paprika is a practical substitute; the flavor may be a little less pronounced. Avoid replacing it with ordinary unsmoked paprika unless that is what you have—the stew will still work, but it will lose some of its smoky character.

Keep the simmer gentle. A hard boil can break up the potato pieces and make the chickpeas mushy before the broth has had time to develop. Once the pot reaches a boil, turn the heat down until only a few small bubbles rise at a time. Check the bottom when you stir, especially during the final 15 minutes, because tomato paste can settle and stick.

Adjust thickness at the end. Chickpeas and potatoes release starch as they cook, so the stew usually thickens while it stands. For a fuller broth, add warm broth or water a few tablespoons at a time. For a thicker, more spoon-coating result, mash a few potato pieces and chickpeas against the side of the pot, stir them back in, and give the stew a minute to settle.

Season in stages. Broth and canned ingredients vary in saltiness, so start with the measured teaspoon and taste after the tomatoes and chickpeas have simmered. Sherry vinegar and lemon brighten the finished dish; add them after cooking rather than increasing the salt to make the flavors pop. If using table salt instead of kosher salt, start with less because a teaspoon of table salt is generally saltier by volume.

Serving Suggestions

Serve this stew hot in wide bowls, with lemon wedges on the table so diners can add brightness to taste. A slice of crusty bread is useful for soaking up the paprika-tomato broth; toasted bread rubbed lightly with a cut garlic clove is especially good alongside it. For a simple meal, the stew needs little more than bread and a green salad dressed with olive oil and vinegar.

For a larger spread, serve smaller bowls as a first course before grilled vegetables, roasted chicken, or fish. A spoonful of plain yogurt can soften the smoky, peppery notes, although it is not a traditional requirement and makes the dish less suitable for diners avoiding dairy. Chopped parsley adds freshness, while a small drizzle of good olive oil just before serving gives the broth a rounded finish. If serving guests, bring the pot to the table and offer extra lemon, black pepper, and bread separately so everyone can adjust their bowl.

Variations

Add greens. Chard or chopped kale can stand in for spinach. Remove tough chard stems and add them with the carrots; add the leaves during the final 8 to 10 minutes, since they need longer than baby spinach to soften. Frozen spinach also works: thaw it, squeeze out excess water, and stir it in during the final few minutes. Its texture will be softer than fresh spinach, but it is a handy pantry option.

Use another bean. White beans can replace chickpeas in the same drained quantity. They have a softer, creamier texture and may break apart more readily, so fold them in gently and avoid a vigorous simmer. For dried chickpeas, cook them separately until tender before adding them; do not add dry chickpeas directly to this recipe, because the tomato broth and the short cooking time will not reliably soften them.

Change the vegetables or heat. Add a diced zucchini with the chickpeas for a softer summer variation, or use a second bell pepper in place of one carrot. For more heat, increase the red pepper flakes a little or serve hot sauce at the table. If you leave out the flakes, the stew remains warmly smoky rather than spicy. Keep the overall amount of vegetables similar so the pot retains a stew-like balance rather than becoming crowded with solids.

Make it more substantial. Serve the stew over cooked rice, or add a small amount of cooked rice to individual bowls. Rice added to the whole pot will continue absorbing broth as leftovers sit, so it is better kept separate. For a non-vegetarian variation, cook sliced Spanish-style chorizo in the pot before the vegetables, then use its rendered fat in place of some of the olive oil. Chorizo is not included in this recipe; fresh Mexican chorizo is a possible but noticeably different substitute, with a more chile-forward, tangy flavor.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The potatoes may soften a little and the broth will thicken overnight, but the flavors often taste more blended the next day. Store bread, lemon wedges, and any optional toppings separately so they do not become soggy.

For longer storage, freeze cooled portions in airtight, freezer-safe containers, leaving a little room at the top for expansion. For best quality, use them within 2 to 3 months. Thaw overnight in the refrigerator, or reheat from frozen over low heat with a splash of broth or water. Reheat on the stovetop, stirring occasionally, until the center reaches 165°F (74°C); a food thermometer is the reliable way to check. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the middle warms evenly. Add a fresh squeeze of lemon after reheating.

Frequently Asked Questions

Can I use canned chickpeas? Yes. Canned chickpeas are convenient and cook through during the 15-minute simmer with the tomatoes. Drain and rinse them to remove excess canning liquid, then add them as directed. If you use home-cooked chickpeas, measure about 3 cups (480 g) drained and tender chickpeas; very soft ones may break up if stirred vigorously.

Can I make this stew ahead? Yes. Cook it through, cool it promptly, and refrigerate it in covered containers within 2 hours. Reheat gently to 165°F (74°C) before serving. The broth may thicken as it sits, so stir in a little water or broth while reheating and add the lemon at the table rather than before storage.

How can I tell when the potatoes are done? Insert the tip of a small knife into one of the larger pieces. It should slide in easily, while the potato still holds its shape when lifted with a spoon. If the potatoes are not tender after the stated simmer, cook for a few more minutes and check again; potato size and variety can affect the timing.

Can I make the stew without tomatoes? You can, but tomatoes provide acidity, color, and some of the broth’s body. For a tomato-free version, omit the diced tomatoes and tomato paste, add about ½ cup (120 ml) extra broth, and finish with an additional teaspoon of sherry vinegar or lemon juice to taste. The result will be lighter and less rich, so season carefully before serving.

Is this recipe gluten-free? The ingredients listed are naturally gluten-free, but packaged vegetable broth, canned goods, and spice blends can vary. Check their labels if you are cooking for someone who must avoid gluten. Serve with gluten-free bread or rice instead of conventional crusty bread.

Can I leave out the potatoes? Yes. Replace them with an additional can of drained chickpeas or add diced zucchini with the tomatoes. Without potatoes, the stew will be less thick and may need less simmering time; start checking the vegetables after about 10 minutes. You can also mash a few chickpeas into the broth if you want a thicker texture without adding potatoes.

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