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Spanish Chickpea Stew

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1 Cup Cooked Jarred Chickpeas
  • 1/2 Cup Tomato Puree
  • 5 Cups of Fresh Spinach (cleaned and cut)
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Cumin
  • 2 Cloves of Garlic Finely Minced
  • 1 Egg
  • 1 Bay Leaf
  • 1/2 Cup of Diced Onions
  • 3 Tbsp Extra Virgin Spanish Olive Oil
  • 2 Cups of Water
  • Fresh Parsley
  • Sea Salt


  1. Add 1 egg to a sauce pan, cover the egg with just enough water to cover it by 1 inch and heat the pan with a high heat, remove the egg from the sauce pan after 12 minutes and run cold water on it
  2. Meanwhile, heat a stock pot with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil
  3. Once the oil gets hot, add 5 cups of spinach to the stock pot and cover the pot with a lid
  4. Remove the lid after cooking the spinach for 1 minute, add 1 cup of jarred chickpeas, 2 cups of water, 1 bay leaf, and season with sea salt
  5. Grab a non-stick frying pan, heat with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
  6. Once the oil gets hot, add 2 minced garlics and mix with the oil
  7. 30 seconds after adding the garlic, add 1/2 cup of diced onions to the garlic and mix
  8. After cooking the onions for 2 minutes add 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cumin, a pinch of sea salt, 1/2 cup of tomato puree and mix everything together
  9. After letting the tomato simmer for about 5 minutes, add all the mixture in the frying pan to the stock pot with the spinach, mix together, cover with a lid, and lower the fire to a LOW heat
  10. Cut the boiled egg into 4 quarters and set aside
  11. After letting the stew simmer for about 15 minutes, turn off the fire and plate the stew into two shallow bowls
  12. Garnish with the bowls with the eggs and some fresh parsley
  13. Enjoy!

Recipe Notes

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