Spanish chickpea and spinach stew is a simple, comforting dish made with chickpeas, spinach, and warm spices. This version of garbanzos con espinacas is hearty, flavorful, and easy to prepare at home.
Why You'll Love It
- Simple Ingredients, Big Flavor: A few pantry staples come together into a rich and satisfying stew.
- Flexible and Adaptable: Easy to adjust with what you have on hand, just like it's done in many Spanish kitchens.
- Perfect for Make-Ahead Meals: The flavors develop even more the next day, making it ideal for leftovers.
In Spain, there's a dish that feels like a warm hug: espinacas con garbanzos, also known as garbanzos con espinacas, or Spanish spinach and chickpeas. It's one of those recipes you'll find in many forms, from busy tapas bars to home kitchens, often served hot with crusty bread to soak up every bit of the sauce. That's part of what makes it so special: simple ingredients coming together in a way that always feels comforting, much like my Spanish lentil soup, Spanish sautéed mushrooms, or tuna and tomato salad when I want food that feels familiar and easy.
What I love about this Spanish chickpea and spinach stew is how much it can change from one kitchen to another while still feeling true to itself. Some versions are more brothy and stew-like, while others are thicker and more rustic. In many homes, it's the kind of dish made without overthinking, using what is already there. This easy garbanzos con espinacas recipe follows that same idea, keeping things simple while still delivering a chickpea spinach stew Spanish style that feels complete and satisfying. If you enjoy simple Mediterranean-style meals like this, you might also like my Spanish meatballs, Spanish garlic shrimp, or roasted duck for another comforting dish to add to the table.
Key Ingredients in Spanish Chickpea and Spinach Stew
You'll find the exact measurements in the recipe card, but here's a closer look at the key ingredients and why they work so well in this recipe.
- Chickpeas and Base: I use dried chickpeas soaked overnight because they give the stew a better texture and a deeper flavor while keeping the dish hearty and satisfying.
- Aromatics and Vegetables: Onion, garlic, carrot, and tomato build the base of the stew and give it sweetness, depth, and balance.
- Spices and Seasoning: Cumin, sweet paprika, spicy paprika, bay leaves, and optional cinnamon stick, cloves, and dried chili bring warmth and help give this stew its rich flavor.
- Spinach: I add the spinach toward the end so it keeps its color and blends gently into the stew without taking over.
How to Make Spanish Chickpea and Spinach Stew
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Chickpeas: Pressure cook the soaked chickpeas with the onion, carrot, garlic, cinnamon, bay leaves, optional chili, cloves, salt, and water for 25 minutes until tender.
2. Sauté the Base: In a pan, sauté the diced onion with salt and pepper until translucent, then add the garlic and cook for 1 minute. Stir in the diced tomatoes and cook for 4 minutes until softened.
3. Add Spices and Spinach: Add the cumin, sweet paprika, and spicy paprika, and cook for 30 seconds until fragrant. Add the spinach and cook until wilted.
4. Combine and Simmer: Stir in the cooked chickpeas and vegetable broth, mix well, and simmer for 10 minutes to let the flavors come together. Serve warm.
My Tips for Spanish Chickpea and Spinach Stew
Soak the Chickpeas Overnight: I like to do this the night before because it helps the chickpeas cook more evenly and gives them a better texture in the stew.
Keep the Heat Flexible: The dried chili and spicy paprika can be adjusted depending on how much warmth you want, and I usually change it a little depending on who I'm serving.
Storage
Store the stew in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, so it often tastes even better the next day.
What to Serve with Chickpea and Spinash Stew
I like to serve this stew with crusty bread or ciabatta to soak up the sauce. It also works well with a simple tomato salad, Spanish sautéed mushrooms, or potato salad without eggs if you want to turn it into a fuller meal.
Try These Spanish Recipes Next!
Recipe
Spanish Chickpea and Spinach Stew (Garbanzos con Espinacas)
Ingredients
- 250 g chickpeas
- 1 onion
- 1 carrot
- 2 cloves garlic
- 1 cinnamon stick - optional
- 2 bay leaves
- 1 dried chili - optional
- 3 cloves - optional
- 1 teaspoon salt
- 1 l water
- 2 tablespoon extra virgin olive oil
- 1 onion - chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic - minced
- 1 tomato - diced
- 1 teaspoon cumin
- 1 tablespoon sweet paprika
- 1 tablespoon spicy paprika
- 200 g spinach
Instructions
- Soak the dried chickpeas overnight, then rinse and drain them. Place them in a large pressure cooker with the onion, carrot, garlic cloves, cinnamon stick (if using), bay leaves, dried chili (if using), cloves (if using), salt, and 1 liter of water. Cook for about 25 minutes, or until the chickpeas are tender.
- Heat the olive oil in a separate pan over medium heat. Add the chopped onion with the salt and pepper, and cook until translucent. Stir in the minced garlic and cook for 1 minute, then add the diced tomato and cook for about 4 minutes until softened.
- Add the cumin, sweet paprika, and spicy paprika, then stir for 30 seconds. Add the spinach and cook until wilted.
- Add the cooked chickpeas along with some of their cooking liquid to the pan and stir to combine. Dice the cooked carrot and return it to the pan. Let everything simmer together for about 10 minutes, then serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Nice recipe for chickpeas