Chickpeas and Spinach Stew Recipe

Chickpeas and Spinach Stew Recipe

by Guillermo Pabon Garcia on Oct 16, 2024

Ingredients (4 servings):

Preparation:

    Prepare the Vegetables:

    1. Peel and finely chop the onions and garlic.

    2. Wash and slice the carrots into small cubes or rounds.

    3. Wash the spinach thoroughly and set aside.

    Make the Sofrito (Base Sauce):

    • In a large pot or casserole, heat a drizzle of extra virgin olive oil over medium heat.
    • Add the onions and garlic, sautéing until they become translucent and fragrant.
    • Incorporate the carrots and cook for an additional 5 minutes, stirring occasionally.

    Add Seasonings:

    • Stir in the tablespoon of sweet paprika and the ñora pepper paste. If using a dried ñora pepper, rehydrate it in hot water beforehand, scrape out the pulp, and add it to the pot.
    • Mix quickly to prevent the paprika from burning and turning bitter.
    • Add the tomato paste or tomato sauce, cooking everything together for 2-3 minutes.

    Incorporate Chickpeas and Broth:

    • Add the drained chickpeas to the pot, mixing them well with the sofrito.
    • Pour in enough chicken broth (or vegetable broth) to cover the chickpeas by about 2-3 cm (approximately 1 inch).
    • Add the bay leaf.
    • Bring to a boil, then reduce the heat to medium-low and let it simmer.

    Cooking:

    • Cook the chickpeas for approximately 1.5 to 2 hours, or until they are tender. If using a pressure cooker, the time reduces to about 35-40 minutes.
    • Stir occasionally and add more broth or hot water if necessary.
    • Note: Cooking time may vary depending on the quality and freshness of the chickpeas.

    Add the Spinach:

    • When the chickpeas are nearly cooked, add the fresh spinach to the pot.
    • Cook for another 5-10 minutes, until the spinach wilts and integrates into the stew.

    Season and Finish:

    • Taste the stew and adjust the salt and black pepper according to your preference.
    • Remove the bay leaf before serving.

    Serve:

    • Ladle the stew into deep bowls and serve hot.
    • Drizzle with a bit of extra virgin olive oil on top.
    • Accompany with crusty bread for dipping, if desired.

    Additional Tips:

    Variations:

    You can add other ingredients like diced potatoes, a pinch of cumin powder, or even a bit of chili pepper for a spicy touch.

    Thicker Consistency:

    For a creamier stew, mash a small portion of the chickpeas and stir them back into the pot.

    Vegetarian Option:

    Use vegetable broth instead of chicken broth for a vegetarian version.

     

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    FAQs

    View all FAQs

    Spanish winter food isn’t typically spicy in the chili-hot sense, but it is very warming. Smoked paprika, garlic, and slow-cooked meats create deep, comforting flavors. Dishes like patatas bravas or callos may include chili or spice, but heat is usually balanced rather than intense.

    Yes, nearly every region has its own winter stew. Northern regions favor rich bean dishes like fabada asturiana, central Spain is known for cocido, and mountain areas often cook meat-heavy stews designed to sustain people through cold, long days.

    Absolutely. Tapas remain popular year-round, but in winter people prefer warm tapas such as patatas bravas, croquettes, meatballs (albóndigas), and stewed dishes rather than cold or seafood-based options.

    Many traditional winter dishes are quite balanced, especially those based on legumes and vegetables. While cured meats are used, they’re often added for flavor rather than bulk, and meals are typically homemade and slow-cooked, making them both nutritious and satisfying.

    Slow cooking allows tough cuts of meat, dried legumes, and root vegetables to become tender and flavorful. It also creates rich broths and sauces that retain heat and provide comfort, which is ideal during colder weather.

    Yes, Spanish winter cuisine is strongly rooted in home cooking. Many classic cold-weather dishes—such as stews, soups, and braises—are traditionally prepared at home and eaten as long, leisurely meals. Recipes are often passed down through generations and made in large batches to feed families over several days.

    Winter desserts in Spain tend to be richer and more traditional. Favorites include churros con chocolate, rice pudding (arroz con leche), and baked goods flavored with cinnamon, citrus, and almonds. These sweets are often enjoyed alongside hot chocolate or coffee, especially on cold days.