This Spanish Chickpea & Spinach Stew, known in Spain as Potaje de Garbanzos y Espinacas a la Andaluza, is one of the greatest chickpea stews I have ever tasted. It´s packed with flavors, easy to make and done in just 30 minutes.
This stew is typically served as a main course for la comida in Spain, which is the main meal of the day, at around 2 pm. But you can totally serve it for dinner, next to a baguette and a glass of Spanish wine for an incredible meal.
To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. But you can always use dried chickpeas. Just soak them in water for 24 hours and then boil for 2 to 4 hours. I also used vegetable broth as the liquid. But you can always use water with a vegetable bouillon cube.
TIPS & TRICKS to Make this Recipe: The magical factor of this stew is the thickner. Made with almonds, garlic, parsley and salt. If you are allergic to nuts, you can replace the almonds for 2 slices of baguette bread. Just cook the in the same way as the almonds.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SPANISH PAPRIKA
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Chickpea & Spinach Stew
Spanish Chickpea & Spinach Stew
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 10 blanched raw almonds
- 3 cloves garlic
- 1 onion
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp ground cumin 1 gram
- 1/2 cup tomato sauce 115 grams
- 2 cups cooked chickpeas 400 grams
- 2 cups vegetable broth 475 ml
- 1/4 tsp saffron threads .17 grams
- 5 oz fresh spinach 150 grams
- 2 tbsp finely chopped parsley 8 grams
- 1 tbsp sherry vinegar 15 ml
- pinch sea salt
- dash black pepper
Instructions
-
Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
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Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic
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After heating the oil for 2 minutes, add the almonds & cloves of garlic into the pan, mix with the olive oil continuously, after 3 minutes and the ingredients are lightly browned, remove the pan from the heat, transfer the almonds & garlic into a mortar, add in 2 tbsp finely chopped parsley and a little sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside
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Using the same pan, heat it with a medium heat again, after 2 minutes add in 1 onion roughly diced, mix with the olive oil, after 4 minutes and the onions are translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1 tbsp sherry vinegar and 1/2 cup tomato sauce, mix together and simmer
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After 3 minutes and the tomato sauce has thickened, add in 2 cups cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, pinch in a 1/4 tsp saffron threads and add the almond & garlic mixture, turn up the heat to a medium-high heat, mix together and bring to a boil, then place a lid on the pan and lower the heat to a low-medium heat
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After simmering for 5 minutes, remove the lid, add in 5 oz fresh spinach, mix together so the spinach wilts, once its all been wilted, remove the pan from the heat, transfer into shallow bowls, enjoy!
Recipe Notes
Get the Saffron Threads I used to make this recipe
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10 . May . 2024June
How do I use baguette instead of blanched almonds?
17 . Apr . 2024Spain on a Fork
Just cut 2 thin slices and fry in the olive oil and proceed like the almonds 🙂 Much love
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29 . Jan . 2024Kelly
06 . Oct . 2023Absolutely delicious. I will be making this frequently, especially now that the weather is cooling off.
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So happy to hear that! Thanks for the comment 🙂 Much love
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01 . May . 2023Kate W
This was really super – like another commenter I thought it was much more complex than I was expecting. I think the game changer is the sherry vinegar – I accidentally put too little in so had to top it up at a later point and the difference in flavour was huge.
I have to confess that I put it all into a magimix rather than pounding – weeknight family supper – but it was still fantastic. Next time I will soak the almonds a little so they will grind even finer – or maybe (shhh) use ready-ground almonds..
10 . Feb . 2023Spain on a Fork
Glad you enjoyed it! Much love 🙂
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24 . Jan . 2023Joan Fisher
I have “regular” paprika and “smoked paprika” which I don’t think is sweet at all (so for this recipe I also used a pinch of castor or berry sugar as I noticed in previous recipes when I used the smoked paprika it had a bolder unsweet flavour. Is “regular” paprika considered “sweet”? Are there two kinds of smoked paprika-sweet and not sweet? Several miles away is a decent spice store and I will hunt through it if you give me a bit of guidance on the different kinds of paprika please.
15 . Sep . 2022Spain on a Fork
All paprikas from Spain are smoked, otherwise there is a difference if they are not Spanish, either way, always go with the smoked for these recipes 🙂 Much love
15 . Sep . 2022Brook
I spot a lot of your recipes use ‘tomato sauce’. I have no idea what you mean by this. Maybe a British/American issue? To me it means tomato ketchup, like the stuff from a plastic bottle that you put on a burger. I’m wondering is you mean pasatta – which would come in a jar or carton here and is like sieved tomatoes (not chunky like canned, nor thick and concentrated like purée). Can you clarify?
10 . May . 2022Spain on a Fork
By tomato sauce, I mean canned tomato sauce, just like passata, except I finely garte fresh tomatoes to make the sauce, for sure not ketchup 🙂 much love
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27 . Apr . 2022Emmanuelle
Just made this for my family and they loved it! I love the use of the almond paste mid recipe- so interesting! thank you! 🙂
03 . Feb . 2022Spain on a Fork
So happy to hear that! Much love 🙂
04 . Feb . 2022Dave K
02 . Jan . 2022This was delicious. The flavor was much more complex than I was expecting. I will definitely be making again.
Spain on a Fork
So happy to hear that! Much love 🙂
04 . Jan . 2022Stacy
08 . Nov . 2021This was sooo good and so full of flavor! (Just like all of your recipes :))
Spain on a Fork
So happy to hear that! Much love 🙂
09 . Nov . 2021Melissa Michiels
30 . Oct . 2021This was absolutely delicious exactly as is! The only problem I had was that not all the ingredients are listed. Specifically, the onion. Also, we doubled the recipe but the directions kept the original measurements of a single recipe. We figured it out but it would be better if the amounts weren’t listed in the directions in the case that the number of servings is changed. I do want to EMPHASIZE how very delicious this stew is. It tastes so clean and healthy! Will make again and again and look forward to trying more recipes from Spain on a Fork! Thank you!