A warming bowl for cooler nights
When the weather cools and evenings draw in earlier, I often turn to a pot of Spanish chickpea stew. Known locally in spain as potaje de garbanzos con espinacas, it’s hearty without being heavy, and built on the flavours of smoked paprika, garlic, and a good olive oil base. It feels like a dish meant to be shared, and I’ve often made it as the centrepiece of a Spanish vegetable tapas spread in autumn.
Chickpeas are comforting in their own right, but when cooked slowly with spinach, they take on a silky richness. The smoked paprika gives depth, while the spinach lightens the dish with fresh, green notes. It’s the kind of stew that manages to be both robust and refreshing, perfect for pairing with smaller plates like crispy patatas bravas or sautéed Spanish green beans with almonds and lemon.
In Seville, where this dish is especially popular, it’s often eaten in Lent when meat is avoided. That makes it naturally vegetarian, though it still carries the heartiness of a meat-based stew. At home, I find it makes a warming winter supper with grilled Spanish aubergine or Spanish courgette fritters with Manchego cheese.
On a tapas table, I’ll often put it beside Spanish spinach with chickpeas and cumin. Though similar, the cumin brings a completely different personality, and the two dishes together show how versatile chickpeas can be.
Ingredients for Spanish chickpea stew
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp hot paprika
- 400 g tinned chopped tomatoes
- 400 g cooked chickpeas (tinned or home-cooked)
- 250 g fresh spinach leaves, washed
- 250 ml vegetable stock
- 1 tsp sea salt
- Black pepper, to taste
Ingredient notes
Chickpeas can be used straight from a tin, but soaking and cooking dried chickpeas makes the dish richer, with a firmer texture. If using tinned, rinse them well before adding to remove excess starch.
Fresh spinach works best here, wilting gently into the stew. Frozen spinach is acceptable, though it should be well-drained before use to avoid watering down the sauce. Smoked paprika is essential for its earthy, woody aroma, and a touch of hot paprika gives warmth without overwhelming heat.
Instructions for Spanish chickpea stew
Olive oil is warmed in a large pan, then onion is softened for about 5 minutes until golden. Garlic, smoked paprika, and hot paprika are stirred in and cooked briefly to release their aroma. Tomatoes are added next, simmered for 10 minutes until thickened.
Chickpeas and vegetable stock are stirred in, and the stew is simmered gently for 20 minutes, allowing the flavours to meld. Just before serving, spinach is folded in, cooking for 2–3 minutes until wilted. The stew is seasoned and served hot with a drizzle of olive oil.
Cooking techniques explained
The trick to depth in this stew is building layers of flavour. Cooking the onion slowly until golden adds natural sweetness, which balances the acidity of tomatoes. Adding paprika to hot oil before liquid ingredients allows its flavour to bloom fully. Simmering gently rather than boiling keeps the chickpeas intact while allowing them to soak up the sauce. The spinach should always go in last, otherwise it loses vibrancy and becomes stringy.
What to serve with Spanish chickpea stew
This stew can easily be a main dish, but it also pairs beautifully with smaller plates. I often serve it with crispy patatas bravas for crunch and Spanish courgette fritters for lightness. It also complements Spanish artichokes in garlic and white wine or grilled aubergine as part of a balanced vegetarian tapas spread. This chickpea stew goes very well with Spanish meatballs in tomato sauce.
Wine and beer pairings
This stew benefits from wines with structure. A young Tempranillo works well, its fruit balancing the smoky paprika. A white Verdejo is also excellent, offering freshness that lifts the spinach. For beer, a malty amber ale complements the chickpeas’ nuttiness, while a crisp lager brings balance and refreshment after the stew’s warmth.
FAQ about Spanish chickpea stew
Can I make this stew vegan?
It already is, provided you use vegetable stock. Pair with vegan tapas like roasted peppers with capers for a full plant-based spread.
Can this be made ahead?
Yes, the stew keeps well in the fridge for up to 3 days and improves in flavour as it sits. For other dishes that hold well, see my recipe for Spanish artichokes.
Can I use kale instead of spinach?
Yes, though kale requires longer cooking. Add it 10 minutes before the end rather than at the last moment. To keep the tapas table balanced, pair with lighter plates such as Spanish courgette fritters.
Is this dish gluten-free?
Yes, naturally. Just serve with gluten-free bread if you want to mop up the sauce. For another gluten-free tapas option, try Spanish spinach with chickpeas.
Tips for success with Spanish chickpea stew
Allow the stew to rest for a few minutes before serving. This gives the chickpeas time to settle and absorb the sauce. Don’t be tempted to add too much liquid at once — the stew should be thick and rustic rather than soupy. Always add spinach at the end. Overcooked spinach turns bitter and loses its bright colour. A quick wilt ensures freshness.
Recipe variation suggestions
Add a pinch of cumin or coriander seed for a Moorish twist, or stir in roasted red peppers for sweetness. A spoonful of almond paste thickens the sauce and adds nutty depth, a trick used in some Andalusian versions. For a heartier meal, add diced potatoes or carrots during the simmering stage. Both stretch the stew further and make it more filling.
Storage and reheating for Spanish chickpea stew
The stew can be refrigerated for up to 3 days or frozen for 1 month. Reheat gently on the hob, adding a splash of stock or water to loosen the sauce.
Spanish Chickpea Stew with Spinach and Paprika
Ingredients
- 2 tbsp Olive oil extra virgin
- 1 Onion finely chopped
- 3 cloves Garlic minced
- 1 tsp Smoked paprika
- ½ tsp Hot Paprika
- 400 g Tomatoes tinned, chopped
- 400 g Chickpeas tinned, or home-cooked, rinsed
- 250 g Spinach leaves, fresh, washed
- 250 ml Vegetable stock
- 1 tsp Sea salt
- Black pepper to taste, freshly ground
Instructions
- Olive oil is warmed in a large pan, then onion is softened for about 5 minutes until golden. Garlic, smoked paprika, and hot paprika are stirred in and cooked briefly to release their aroma. Tomatoes are added next, simmered for 10 minutes until thickened.
- Chickpeas and vegetable stock are stirred in, and the stew is simmered gently for 20 minutes, allowing the flavours to meld. Just before serving, spinach is folded in, cooking for 2–3 minutes until wilted. The stew is seasoned and served hot with a drizzle of olive oil.