The evenings may still carry a chill, so I wanted to create a warm, comforting stew that felt like a hug in a bowl. This Spanish-inspired chickpea and spinach stew is full of flavor, hearty, and packed with nutrition. The rich tomato base, fragrant spices, and tender greens make it a perfect dish to enjoy with rice or bread. I love how the flavors develop even more the next day, making it ideal for leftovers too.
Why You’ll Love This Recipe
I love this recipe because it’s simple to make yet full of bold flavors. The chickpeas provide a satisfying protein boost, while spinach adds iron and calcium. The combination of cumin, smoked paprika, and just a hint of cayenne brings warmth and depth to every bite. It’s a cozy meal that works well for both busy weeknights and leisurely weekend dinners. Plus, it’s naturally gluten-free and vegan-friendly, so it suits a variety of diets.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tbsp / 30 ml olive oil
3 garlic cloves, finely chopped
1 medium red onion, finely chopped
3 tsp ground cumin
1½ tsp smoked paprika
¼–½ tsp cayenne pepper or hot chili powder
½ tsp salt
2–3 tsp brown sugar
black pepper, to taste
2 x 400 g tins of peeled plum tomatoes
1 tbsp tomato paste
1½ cups cooked chickpeas
200 g spinach
a handful of toasted almond flakes
fresh parsley, chopped (optional)
cooked rice (I used brown), to serve
Directions
I start by heating the olive oil in a large pan over low heat. I add the onion and cook it until it’s almost translucent, stirring occasionally. Next, I add the garlic and continue cooking until it softens and releases its aroma. I then stir in the ground spices, frying gently for a minute or two to bring out their flavor.
After that, I mix in the tomato paste and then add the mashed plum tomatoes along with salt and half of the brown sugar. I let the sauce simmer on low heat without a lid until it thickens, stirring occasionally. I taste and adjust with black pepper and more sugar if needed.
I fold in the cooked chickpeas, warming them through, and then add the spinach, covering the pan so it can wilt in the steam. Sometimes, I pan-fry the spinach with a little garlic and olive oil before adding it, but that’s optional. I serve the stew over brown rice and top it with toasted almond flakes and fresh parsley for a nutty finish.
I sometimes swap spinach for kale, silverbeet, or even chard, adjusting the cooking time for tougher greens. For extra protein or flavor, I’ve added spicy vegan sausage or a sprinkle of garam masala. Leftovers are delicious for breakfast with a fried egg on top, or served alongside naan or crusty bread.
Storage/Reheating
I store leftovers in an airtight container in the fridge for 4–5 days. The stew freezes well, making it a great option for meal prep. I reheat it gently on the stove or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce.
FAQs
Can I use frozen spinach?
Yes, frozen spinach works, but I recommend using whole leaves rather than minced. The texture might be slightly different, but it will still be tasty.
Can I substitute kale for spinach?
Absolutely. I just cut out the tough stems and cook it a little longer to ensure it softens nicely.
Can this recipe be made in a slow cooker?
I haven’t tried it myself, but chickpeas usually need about 1–1.5 hours to cook. If using already cooked chickpeas, you could try slow cooking on low for a few hours to blend the flavors.
Can I adjust the spice level?
Yes, I use cayenne for just a hint of heat, but it’s easy to reduce or omit it entirely. Smoked paprika also adds warmth without making it too spicy.
Can I use diced tomatoes instead of plum tomatoes?
Yes, diced tomatoes will work fine. They might be slightly less sweet, but the stew will still be delicious.
Conclusion
This Spanish chickpea and spinach stew is a versatile, healthy, and comforting dish that I love making again and again. The combination of rich tomato sauce, aromatic spices, and nutrient-packed greens makes it a meal that’s satisfying and nourishing. It’s perfect for weeknight dinners, meal prep, or a cozy lunch the next day. Every spoonful warms me from the inside out, and I hope it will do the same for anyone I share it with.
A warm and hearty Spanish-inspired chickpea and spinach stew simmered in a rich tomato sauce with cumin, smoked paprika, and a hint of cayenne. This comforting vegan dish is nutritious, flavorful, and perfect served with rice or crusty bread.
Ingredients
2 tbsp (30 ml) olive oil
3 garlic cloves, finely chopped
1 medium red onion, finely chopped
3 tsp ground cumin
1½ tsp smoked paprika
¼–½ tsp cayenne pepper or hot chili powder
½ tsp salt
2–3 tsp brown sugar
Black pepper, to taste
2 cans (400 g each) peeled plum tomatoes
1 tbsp tomato paste
1½ cups cooked chickpeas
200 g fresh spinach
A handful toasted almond flakes
Fresh parsley, chopped (optional)
Cooked rice, for serving
Instructions
Heat olive oil in a large pan over low heat.
Add the chopped onion and cook until softened and nearly translucent, stirring occasionally.
Add the garlic and cook until fragrant.
Stir in cumin, smoked paprika, and cayenne pepper and cook for 1–2 minutes to release their aroma.
Add the tomato paste and mix well.
Pour in the plum tomatoes (lightly mash them if whole), then add salt and half of the brown sugar.
Simmer the sauce uncovered over low heat until it thickens, stirring occasionally.
Taste and adjust seasoning with black pepper and additional sugar if needed.
Add the cooked chickpeas and stir to warm through.
Add the spinach, cover the pan, and cook until the leaves wilt.
Serve the stew over cooked rice.
Top with toasted almond flakes and chopped parsley if desired.
Notes
Frozen spinach can be used instead of fresh if needed.
Kale, chard, or silverbeet are good substitutes for spinach.
Adjust cayenne pepper to control the spice level.
The stew tastes even better the next day as the flavors deepen.
Serve with crusty bread or naan for a heartier meal.
