Garbanzos con Espinacas (Spanish Chickpeas with Spinach)
Why this recipe works
- Deep savoury base: Briefly blooming the cumin and paprika in olive oil helps their flavour carry through the tomato sauce.
- Bright finish: Sherry vinegar added off the heat sharpens the stew and balances the richness of the chickpeas and olive oil.
- Holds well: The chickpeas continue to absorb flavour as the stew stands, making leftovers especially useful for lunches or quick dinners.
Get the most out of this recipe
Ingredient notes
- Paprika choice: Sweet paprika keeps the flavour rounded and classic; smoked paprika gives the stew a deeper, more robust character.
- Spinach texture: Tender spinach wilts quickly into the sauce, while mature spinach benefits from removing any tough stalks first.
- Vinegar balance: Sherry vinegar gives the cleanest Spanish-style finish, but red wine vinegar can provide a similar sharpness.
Texture tips
- For a thicker stew: Let the tomato base reduce before adding the chickpeas so the sauce clings rather than turning soupy.
- Keep the spinach soft, not dull: Add the spinach at the end and stir just until wilted to preserve colour and a tender texture.
Make-ahead tips
- Good for leftovers: The stew thickens and develops more rounded flavour after resting, so it reheats well the next day.
- Reheat gently: Warm over a low heat with a small splash of water to loosen the sauce without scorching the base.
- Freezer-friendly: Cool completely before freezing in a sealed container; thaw before reheating gently until piping hot.
Authenticity notes
- Spanish home-style version: This version keeps the dish simple and pantry-led, built around chickpeas, spinach, tomato, olive oil and warm spices.
- How to serve: Serve hot with crusty bread to catch the paprika-rich tomato sauce, either as a light main or as part of a tapas-style spread.
Equipment you'll need
Ingredients
Instructions
- Warm the olive oil in a large pot over a medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not coloured.
- Stir in the cumin and sweet paprika and cook for 20 to 30 seconds. Tip in the tomatoes, then season with the salt and pepper.
- Bring to a gentle simmer and cook for 10 minutes, stirring now and then, until the tomato sauce thickens slightly and the oil starts to separate at the edges. If it looks too dry, add a small splash of water from the kettle.
- Add the chickpeas and simmer for 15 minutes so they take on the flavour and the stew becomes glossy and thick. Stir regularly to stop it catching on the base of the pot.
- Add the spinach in handfuls, stirring until wilted. Take off the heat, stir in the sherry vinegar, then taste and adjust the seasoning before serving hot.
Recipe notes
Tips
- Keep the heat gentle once the tomatoes go in; a slow simmer helps the sauce thicken without scorching.
- If using very mature spinach, remove any tough stalks so it melts into the stew more evenly.
- For best flavour, let the stew stand off the heat for 5 minutes before serving so the spices settle.
Substitutions
- Replace sherry vinegar with red wine vinegar for a similar sharp finish.
- Replace spinach with kale for a heartier texture; simmer a few minutes longer until tender.
- Replace sweet paprika with smoked paprika for a deeper, smoky flavour.
Storage
- Refrigerate up to 4 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a pot over a low heat with a splash of water until piping hot; the stew will thicken as it stands.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
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