4 Deliciously Easy Steps to Make Authentic Spanish Chickpea and Spinach Stew
The Spanish Chickpea and Spinach Stew, or "Espinacas con Garbanzos," is a dish deeply rooted in the culinary traditions of Seville and much of Andalusia. Unlike the chickpea and spinach stews known in other parts of Spain, which are typically more soupy, this version is a dry, flavorful, and hearty dish. It’s a recipe full of character, traditionally eaten with a fork rather than a spoon, reflecting its robust texture.
Ingredients
- 1 tbsp Olive oil
- 1 Onion, chopped
- 2 Coves garlic, minced
- ½ tsp Smoked paprika
- ¼ tsp Cumin
- 1 (15 ounce) Can chickpeas, drained and rinsed
- ½ cup Fresh spinach, chopped
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro for garnish Optional
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened about 5 minutes. Stir in garlic, smoked paprika, and cumin. Cook for 30 seconds more.
- Combine ingredients: Add chickpeas to the pot. Bring to a simmer, then reduce heat and let simmer for 15-20 minutes, or until flavors have combined.
- Stir in spinach: Add spinach to the pot and cook until wilted about 2 minutes.
- Season and serve: Season with salt and pepper to taste. Garnish with cilantro, if desired. Serve hot with crusty bread.
Notes
More Tips:
- For a thicker stew, mash some of the chickpeas against the side of the pot.
- You can use dried chickpeas instead of canned, but they will need to be soaked and cooked beforehand.
- Add other vegetables like carrots or potatoes for a more hearty stew.