Spain on a Fork > All Recipes > Main Dishes > The MOTHER of ALL Chickpea Stews | Spanish Chickpea & Spinach Stew
All Recipes, Main Dishes / October 29, 2021

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.

Spanish Chickpea & Spinach Stew
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.

Spanish Chickpea & Spinach Stew
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.

Spanish Chickpea & Spinach Stew

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.

Spanish Chickpea & Spinach Stew

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Chickpea & Spinach Stew

Spanish Chickpea & Spinach Stew
4.75 from 4 votes

Spanish Chickpea & Spinach Stew

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 355 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

  2. Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic

  3. 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

  4. 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

  5. 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

  6. 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

Nutrition Facts
Spanish Chickpea & Spinach Stew
Amount Per Serving
Calories 355 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Sodium 1779mg77%
Potassium 943mg27%
Carbohydrates 34g11%
Fiber 11g46%
Sugar 5g6%
Protein 13g26%
Vitamin A 8273IU165%
Vitamin C 31mg38%
Calcium 169mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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  2. June

    How do I use baguette instead of blanched almonds?

    17 . Apr . 2024
    • Spain on a Fork

      Just cut 2 thin slices and fry in the olive oil and proceed like the almonds 🙂 Much love

      18 . Apr . 2024
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  4. Kelly

    5 stars
    Absolutely delicious. I will be making this frequently, especially now that the weather is cooling off.

    06 . Oct . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      06 . Oct . 2023
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  6. Kate 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 . 2023
    • Spain on a Fork

      Glad you enjoyed it! Much love 🙂

      11 . Feb . 2023
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  8. Joan 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 . 2022
    • Spain 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 . 2022
  9. Brook

    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 . 2022
    • Spain 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

      10 . May . 2022
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  11. Emmanuelle

    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 . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      04 . Feb . 2022
  12. Dave K

    5 stars
    This was delicious. The flavor was much more complex than I was expecting. I will definitely be making again.

    02 . Jan . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      04 . Jan . 2022
  13. Stacy

    5 stars
    This was sooo good and so full of flavor! (Just like all of your recipes :))

    08 . Nov . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      09 . Nov . 2021
  14. Melissa Michiels

    4 stars
    This 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!

    30 . Oct . 2021

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