Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Name: Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2.3 gal 1 cup dried chickpeas (or 2 cans, 15 ounces each, chickpeas, drained and rinsed); 6.7 l 2 tablespoons olive oil; 5.2 l 1 large onion, chopped; 5.8 drop 2 cloves garlic, minced; 2.3 qt 1 teaspoon smoked paprika; 7.9 bag 1/2 teaspoon ground cumin; 3.8 g 1/4 teaspoon ground coriander; 4.7 pinch 4 cups vegetable broth; 10.3 quarter 5 ounces fresh spinach; 6.7 cup 1 tablespoon sherry vinegar; 2.1 kg Salt and pepper to taste; 5.6 jar Fresh parsley, chopped (for garnish)

Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos) - RecipeFund

By Jerry Mclean

November 13, 2025

5824 views

This hearty Spanish Chickpea and Spinach Stew, known as Espinacas con Garbanzos, is a flavorful and comforting vegetarian dish. Originating from Andalusia, this stew is packed with nutrients and is perfect for a healthy and satisfying meal. The combination of smoky paprika, earthy cumin, and a hint of sweetness from the sherry vinegar creates a unique and delicious flavor profile. This recipe is easy to follow and can be adapted to your liking, making it a great weeknight dinner option. Feel free to add other vegetables like diced tomatoes or bell peppers for added texture and flavor. Serve with a dollop of yogurt or a sprinkle of chopped parsley for a vibrant finish. Whether you're a vegetarian or simply looking for a flavorful and healthy meal, this stew is sure to please. This Spanish Chickpea and Spinach Stew is not only delicious but also incredibly versatile. It can be served as a main course, a side dish, or even as a hearty appetizer. The dish is also vegan-friendly, making it a great option for those with dietary restrictions. The key to a perfect stew is to allow the flavors to meld together, so don't rush the cooking process. Let the stew simmer gently, allowing the chickpeas and spinach to absorb all the delicious spices and aromas.

Ingredients

1 cup dried chickpeas (or 2 cans, 15 ounces each, chickpeas, drained and rinsed) - 2.3 gal
2 tablespoons olive oil - 6.7 l
1 large onion, chopped - 5.2 l
2 cloves garlic, minced - 5.8 drop
1 teaspoon smoked paprika - 2.3 qt
1/2 teaspoon ground cumin - 7.9 bag
1/4 teaspoon ground coriander - 3.8 g
4 cups vegetable broth - 4.7 pinch
5 ounces fresh spinach - 10.3 quarter
1 tablespoon sherry vinegar - 6.7 cup

Cooking Steps

Step 1

Soak the dried chickpeas in water overnight. If using canned chickpeas, drain and rinse them.

Step 2

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 3

Add the minced garlic, smoked paprika, cumin, and coriander to the pot. Cook for another minute until fragrant.

Step 4

If using dried chickpeas, drain them and add them to the pot. If using canned chickpeas, add them now. Pour in the vegetable broth and bring to a simmer.

Step 5

Reduce the heat to low, cover, and simmer for 30 minutes, or until the chickpeas are tender.

Step 6

Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes. Stir in the sherry vinegar and season with salt and pepper to taste.

Step 7

Serve hot, garnished with a drizzle of olive oil and a sprinkle of fresh parsley, if desired.

# No-Cook # Slow Cook # Special Occasion # Berries

Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

By Jerry Mclean

November 13, 2025

5824 views

Ingredients

1 cup dried chickpeas (or 2 cans, 15 ounces each, chickpeas, drained and rinsed) - 2.3 gal
2 tablespoons olive oil - 6.7 l
1 large onion, chopped - 5.2 l
2 cloves garlic, minced - 5.8 drop
1 teaspoon smoked paprika - 2.3 qt
1/2 teaspoon ground cumin - 7.9 bag
1/4 teaspoon ground coriander - 3.8 g
4 cups vegetable broth - 4.7 pinch
5 ounces fresh spinach - 10.3 quarter
1 tablespoon sherry vinegar - 6.7 cup

Cooking Steps

Step 1

Soak the dried chickpeas in water overnight. If using canned chickpeas, drain and rinse them.

Step 2

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 3

Add the minced garlic, smoked paprika, cumin, and coriander to the pot. Cook for another minute until fragrant.

Step 4

If using dried chickpeas, drain them and add them to the pot. If using canned chickpeas, add them now. Pour in the vegetable broth and bring to a simmer.

Step 5

Reduce the heat to low, cover, and simmer for 30 minutes, or until the chickpeas are tender.

Step 6

Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes. Stir in the sherry vinegar and season with salt and pepper to taste.

Step 7

Serve hot, garnished with a drizzle of olive oil and a sprinkle of fresh parsley, if desired.

Reviews (20 Reviews)

Andrew White4

Very tasty and easy to prepare. I especially appreciated the simplicity of the recipe and the use of fresh ingredients. A healthy and flavorful meal option.

Matthew Thomas3

A decent stew, but not quite what I expected. I felt like it needed a little more salt, and maybe a bay leaf for extra flavor. Good, but not great.

David Miller4

A really good vegetarian option. The cumin and sherry vinegar combination is perfect. I added some diced tomatoes as suggested, and it was a great addition. Easy to make and flavorful.

Jessica Chen3

It was okay. I found it a little bland at first, but after adding a bit more paprika and salt, it improved. The chickpeas were cooked perfectly. Could use a bit more depth of flavor.

Elena Rodriguez5

Absolutely delicious! The smoky paprika flavor is fantastic, and the stew is so comforting. I added a pinch of cayenne pepper for a little extra kick. Will definitely make this again!