Chickpea & Spinach Stew
Chickpea & Spinach Stew is a traditional Andalusian dish built around slow-cooked dried chickpeas, earthy spinach and a deeply aromatic garlic-bread paste enriched with Spanish pimentón, saffron and sherry vinegar. Thickened naturally and finished with olive oil, it is hearty yet balanced, delivering comfort, nutrition and bold flavour with simple pantry ingredients.
- 2½ hours
- NOT TOO TRICKY
- 20 PORTIONS
- GLUTEN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 340 kcal Calories
- 16 g Protein
- 38 g Carbohydrates
- 14 g Fat
- 9 g Fiber
- 4 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Dried garbanzos (chickpeas) | 9 oz | 270 g | |
| Baking soda | 1 pinch | ||
| Spanish extra-virgin olive oil | 1/4 cup | 62.5 ml | |
| Garlic cloves | 6 each | Peeled | |
| Bread | 2 oz | 60 g | Sliced, crusts removed |
| Pimentón (Spanish sweet paprika) | 2 tbsp | 30 ml | |
| Spanish saffron threads | 1 pinch | ||
| Spanish sherry vinegar | 2 tbsp | 30 ml | |
| Spinach | 0.5 lb | 225 g | Washed |
| Cumin | 1 tsp | 5 ml | Ground |
| Salt | To taste | ||
| White pepper | To taste | ||
Method
- The day before you plan to cook the stew, place the chickpeas in a bowl and cover with cold water. Add the baking soda, stir, and set aside to soak overnight. Baking soda helps the chickpeas cook evenly, leaving them intact with a creamy texture. The next day, drain and rinse the chickpeas.
- In a big saucepan, combine the chickpeas with 2 liters (2½ quarts) of water. Bring to a boil. Then reduce the heat to low and simmer until the chickpeas are tender, about 2 hours. Skim the beans often and, if needed, slow down the simmering by adding a ¼ cup of cold water every 10 minutes or so. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let the chickpeas sit in the water.
- Heat the olive oil in a small sauté pan over a medium-low flame. Add the garlic and cook until it is browned, about 3 minutes. Remove the garlic from the pan and set it aside. Add the bread to the pan and brown it on both sides, about 1 minute each side. Remove the bread and set it aside.
- Remove the pan from the heat and allow it to cool for a few minutes. Add the pimentón and saffron to the pan, and then immediately add the sherry vinegar to prevent the pimentón from burning. Leave the pan off the heat.
- In a mortar, smash the reserved garlic and the toasted bread to make a very thick paste.
- Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimentón mixture along with the garlic paste. You should have a thick, stewy sauce. Drizzle with extra virgin olive oil.
- To serve: Season with salt and white pepper to taste, and serve immediately.
- Pro Tip: Use dried chickpeas instead of canned chickpeas. They are inexpensive and have less salt than canned chickpeas
