Spanish Chickpea and Spinach Stew (Garbanzos con Espinacas)
Spanish Chickpea and Spinach Stew, also known as Garbanzos con Espinacas, is a hearty and comforting Spanish dish made with chickpeas, spinach, garlic, and spices. This easy stew is simple to make and packed with rich Mediterranean flavor.
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
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.
Mash a Few Chickpeas for Texture: I like to mash a small portion into the stew because it thickens the broth naturally and makes the whole dish feel a little richer.
Let It Rest if You Can: The flavors settle and deepen after a night in the fridge, and I find the stew often tastes even better the next day.
Nutrition
Calories: 152kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 631mg | Potassium: 515mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6187IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 3mg
