🫒 Spanish-Inspired Chickpea & Spinach Stew (Espinacas con Garbanzos)

Origin: Hailing from Andalusia in southern Spain, Espinacas con Garbanzos is a hearty stew originally crafted by monks and later adapted by Sephardic and Moorish communities. This version lightens the dish with olive oil and aromatic spices, staying true to Mediterranean principles. It’s a comfort food rich in plant-based protein and earthy flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 4

Ingredients:

2 tbsp extra virgin olive oil
1 small onion, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet smoked paprika
¼ tsp cayenne (optional)
1 (15 oz) can chickpeas, rinsed and drained
6 cups fresh spinach
½ cup low-sodium vegetable broth
1 tbsp red wine vinegar
Sea salt and pepper, to taste

Instructions:

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes.
Add garlic, cumin, paprika, and cayenne. Stir for 1 minute until fragrant.
Stir in chickpeas and cook for 3–4 minutes. Add spinach in batches until wilted.
Pour in broth and simmer for 10 minutes until slightly thickened.
Stir in vinegar, season with salt and pepper, and serve warm.

Customization Tip:

Add diced tomatoes or roasted red peppers for a tangier base. Pair with warm whole-grain pita or brown rice.

Flavor & Texture:

Warm and earthy with a hint of smokiness, this stew is thick, creamy from the chickpeas, and aromatic with garlic and cumin. The spinach melts into the sauce, adding a pleasant bitterness.