The MOTHER of ALL Chickpea Stews | Spanish Chickpea & Spinach Stew
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.
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Spanish Chickpea & Spinach Stew
- 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
Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic
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
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
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
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!
Get the Saffron Threads I used to make this recipe
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