Spinach and chickpea cazuela is a humble, rustic Spanish stew that combines tender chickpeas, wilted spinach, and a deeply savory tomato-paprika sauce. It’s a one-pot dish that’s both hearty and surprisingly light, making it a perfect weeknight dinner or a satisfying meatless main. The magic lies in the sofrito—a slow-cooked base of onion, garlic, and tomato—which gives the dish incredible depth with minimal effort.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika (pimentón dulce or picante)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juices
- 2 cups (480 ml) vegetable broth
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 5 oz (140 g) fresh baby spinach
- Salt and black pepper, to taste
- 1 tablespoon (15 ml) sherry vinegar or red wine vinegar (optional, for brightness)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the minced garlic, smoked paprika, cumin, and red pepper flakes (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the diced tomatoes with their juices. Cook for 5–7 minutes, stirring occasionally, until the tomatoes have thickened slightly and darkened in color.
- Add the vegetable broth and the drained chickpeas. Bring to a boil, then reduce the heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld.
- Stir in the fresh spinach in handfuls, letting each batch wilt before adding more. Cook for 2–3 minutes until all the spinach is wilted but still bright green.
- Season with salt and black pepper to taste. Stir in the sherry vinegar, if using, for a bright finish.
- Serve hot, with crusty bread or over rice if desired.
Tips
- Use good smoked paprika: The paprika is the backbone of this dish. If you only have sweet paprika, add a tiny pinch of liquid smoke or a chopped chipotle pepper in adobo for a smoky kick.
- Don’t skip the sofrito step: Cooking the tomatoes down until they darken is key to developing a rich, non-acidic sauce. Be patient—this step takes about 5–7 minutes.
- Adjust the consistency: If you prefer a thicker stew, mash a few chickpeas against the side of the pot with a spoon before adding the spinach. For a soupier cazuela, add an extra 1/2 cup (120 ml) of broth.
- Make it ahead: This stew tastes even better the next day as the flavors meld. Store it in the refrigerator and reheat gently on the stove, adding a splash of water if needed.
Serving Suggestions
Serve the cazuela in shallow bowls with a drizzle of good olive oil and a sprinkle of chopped parsley. It pairs beautifully with crusty bread for sopping up the sauce, or over a bed of steamed rice, quinoa, or roasted potatoes. For a complete meal, add a simple green salad with lemon vinaigrette.
Variations
- Add greens: Swap or mix the spinach with Swiss chard, kale, or collard greens. If using heartier greens, add them earlier and simmer for an extra 5 minutes.
- Make it heartier: Stir in diced potatoes or carrots along with the chickpeas, or top with a fried or poached egg for extra protein.
- Spice it up: Add a pinch of saffron threads (soaked in a little warm broth) or a bay leaf during simmering for more complex flavor.
- Vegan and gluten-free: This recipe is naturally both—just ensure your vegetable broth is gluten-free and serve with gluten-free bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm gently in a pot over medium-low heat, adding a splash of broth or water to loosen the sauce. You can also microwave individual portions for 2–3 minutes, stirring halfway. The stew freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes. Soak 1 cup (200 g) of dried chickpeas overnight, then simmer in fresh water for 1 to 1.5 hours until tender. Drain and use as you would canned. This will add about 20 minutes of active prep and 1 hour of cooking, so plan accordingly.
What can I substitute for smoked paprika? If you don’t have smoked paprika, use regular sweet paprika and add a few drops of liquid smoke, or use a pinch of chipotle powder for heat. The flavor won’t be identical, but it will still be delicious.
Is this dish spicy? The base recipe is not spicy—smoked paprika is mild. The optional red pepper flakes add a gentle warmth. For more heat, add a minced fresh chili with the garlic or a dash of hot sauce at the end.
Can I make this in a slow cooker? Yes. Sauté the onion, garlic, and spices in a skillet first, then transfer to a slow cooker with the tomatoes, broth, and chickpeas. Cook on low for 4–6 hours or high for 2–3 hours. Stir in the spinach 10 minutes before serving.
Why is my stew bitter? Bitterness can come from overcooked garlic or burnt paprika. To avoid this, cook the garlic and spices for no more than 1 minute, and keep the heat at medium—not high. Also, ensure your paprika is fresh; old spices can taste bitter.
Can I add meat or seafood? Absolutely. Add cooked chorizo, sliced chicken sausage, or shrimp during the last 5 minutes of cooking. If adding raw chicken, brown it before adding the onion. For shrimp, cook until pink and opaque, about 3–4 minutes.
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