Spanish Chickpea Stew with Spinach (Garbanzos con Espinacas)
This Spanish chickpea stew combines dried chickpeas, fresh spinach, carrots, tomato, cumin, and paprika in a warm, savory broth. A stovetop pressure cooker tenderizes the chickpeas before they simmer with the tomato-spinach base.
Ingredients
For Cooking the Chickpeas
- 250 g dried chickpeas
- 1 medium onion
- 1 medium carrot
- 2 cloves garlic
- 1 cinnamon stick optional
- 2 bay leaves
- 1 dried chili optional
- 3 whole cloves optional
- 1 teaspoon salt
- 1 liter water
For Finishing the Stew
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 clove garlic minced
- 1 medium tomato diced
- 1 teaspoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon hot smoked paprika
- 200 g fresh spinach
Instructions
- Place 250 g dried chickpeas in a large bowl, cover generously with water, and soak overnight. Drain and rinse before cooking.
- Transfer the chickpeas to a stovetop pressure cooker. Add 1 medium onion, 1 medium carrot, 2 cloves garlic , 1 cinnamon stick if using, 2 bay leaves, 1 dried chili if using, 3 whole cloves if using, 1 teaspoon salt , and 1 liter water.
- Secure the lid and bring the pressure cooker to pressure. Once it reaches pressure, cook the chickpeas for 25 minutes. Remove the cooker from the heat and allow the pressure to release safely according to the manufacturer’s instructions before opening.
- Remove the cooked carrot and set it aside. Reserve the chickpeas and their cooking liquid, leaving the whole aromatics and spices behind.
- Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1 medium onion, chopped, ½ teaspoon salt, and ½ teaspoon ground black pepper. Cook until the onion becomes translucent.
- Add 1 clove garlic , minced, and cook for 1 minute. Stir in 1 medium tomato, diced, and cook for approximately 4 minutes, until softened.
- Add 1 teaspoon ground cumin, 1 tablespoon sweet paprika, and 1 tablespoon hot smoked paprika. Stir continuously for 30 seconds, then add 200 g fresh spinach and cook until wilted.
- Add the cooked chickpeas and enough reserved chickpea cooking liquid to create a brothy stew. Dice the cooked carrot and return it to the pan. Simmer the Spanish chickpea stew for 10 minutes, then serve warm.
Notes
Add the Liquid Gradually: I add the reserved chickpea cooking liquid a little at a time because the amount needed depends on how much evaporated during pressure cooking.
Start Timing at Full Pressure: Begin the 25-minute cooking time only after the stovetop pressure cooker reaches pressure, and never open it until the pressure has released completely.
Protect the Paprika: I stir the paprika into the tomato base for only 30 seconds because it can catch and develop a bitter taste if left over the heat too long.
Adjust the Heat: The hot smoked paprika already contributes heat, so I add the optional dried chili only when I want the stew noticeably spicier.
Nutrition
Calories: 236kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 638mg | Potassium: 758mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6204IU | Vitamin C: 18mg | Calcium: 115mg | Iron: 5mg
