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Espinacas con Garbanzos

Espinacas con Garbanzos

Hearty Espinacas con Garbanzos — Spanish Chickpea and Spinach Stew

This rustic Spanish stew proves that the simplest ingredients often make the most satisfying meals. Chickpeas absorb the smoky paprika and cumin while fresh spinach wilts into silky ribbons, creating a dish that's both nourishing and deeply comforting.

SpanishMediterraneanLunchDinnerVegetarianVeganGluten FreeDairy FreeHigh ProteinComfort FoodBudget FriendlyHealthyOne Pot
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyeasy

Nutrition

fat10g
carbs38g
protein12g
calories285

Ingredients

  • 3 tbspextra virgin olive oil
  • 1 largelarge yellow onion, diced
  • 4 clovegarlic cloves, minced
  • 1 tspsweet Spanish paprika (pimentón dulce)
  • ½ tspground cumin
  • 2 15-oz canschickpeas, drained and rinsed
  • 1 cupvegetable broth
  • 10 ozfresh baby spinach
  • 2 tbspsherry vinegar
  • 1 tspkosher salt
  • ¼ tspfreshly ground black pepper
  • crusty bread for serving(optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat until it shimmers. A wide, heavy-bottomed pan works best here to give everything room to cook evenly.
  2. Add the diced onion and cook, stirring occasionally, until it becomes translucent and tender. You want it softened but not browned — this creates the sweet base that anchors the whole dish.
    ⏱ 5 min
  3. Stir in the minced garlic, paprika, and cumin, cooking just until the spices bloom and fill your kitchen with their aroma. Don't let the garlic brown or it will turn bitter.
    ⏱ 1 min
  4. Pour in the chickpeas along with the vegetable broth, stirring everything together. Bring the mixture to a gentle simmer — you should see small bubbles breaking the surface.
  5. Let the stew simmer steadily until the broth reduces by about half and the chickpeas have absorbed the flavors. The liquid should be saucy but not soupy.
    ⏱ 10 min
  6. Working in handfuls, add the fresh spinach to the pan, stirring gently as each batch wilts down. The leaves will shrink dramatically — keep adding until all the spinach is incorporated and tender.
    ⏱ 3 min
  7. Remove the pan from heat and stir in the sherry vinegar, salt, and black pepper. The vinegar adds a bright acidity that balances the earthiness of the chickpeas and spinach.
  8. Taste the stew and adjust the seasoning as needed — you might want more salt for depth or another splash of vinegar for brightness. Serve immediately while hot, with crusty bread for sopping up the flavorful juices.