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)

Michael Brown5

This recipe is a keeper! So easy to follow, and the taste is amazing. The stew is hearty and satisfying, perfect for a cold evening. Loved it!

Melissa Anderson4

This stew is a perfect weeknight meal. Simple to make and packed with flavor. I love that it's both healthy and delicious. The use of sherry vinegar is a great touch.

Brian Taylor5

Excellent recipe! So flavorful and easy to adapt. I added some bell peppers and a touch of chili flakes for a little heat. Highly recommend!

Sarah Davis4

Very good! I appreciated how simple the ingredients were. I'm not a vegetarian, but I really enjoyed this. The sherry vinegar gives it a unique and delicious tang. I would make it again.

Jason Martin5

This recipe is fantastic! The flavors are complex and delicious, and the stew is very satisfying. I will definitely make this again and again. Love it!