Spanish Chickpea Stew with Spinach and Paprika

Chickpeas are simmered with spinach, tomatoes, and smoked paprika for a hearty Spanish stew. It’s warming, vegetarian, and ideal for pairing with roasted vegetables, green beans, or patatas bravas in winter tapas spreads.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Gluten Free, Vegan, Vegetarian

Keyword chickpea stew, hearty chickpeas, paprika stew, Spanish chickpeas, spinach chickpeas

Prep Time 10

Cook Time 30

Servings Servings

Calories 286

Author Spooning and Forking

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.

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.

Nutrition