3.6 19

Chickpea and Spinach Stew

In Seville, chickpeas and spinach (garbanzos con espinacas) is a popular dish served in both fine restaurants and tapas bars. It's simple but incredibly tasty, with plenty of flavor from tomato, raisins and saffron.

slideshow Warming Soup Recipes

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1 cup water
  • 10 ounces baby spinach
  • 2 large garlic cloves, crushed
  • Kosher salt
  • Pinch of saffron threads
  • 2 teaspoons sweet paprika
  • 1/4 teaspoon ground cumin
  • Pinch of ground cloves
  • Pinch of freshly ground pepper
  • Two 15-ounce cans chickpeas with their liquid
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 large tomato—peeled, seeded and coarsely chopped
  • 1/4 cup golden raisins
  • Crusty bread, for serving


  1. Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
  2. Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
  3. Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
  4. Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.

Serve With

Crusty bread.

Contributed By Photo © Tina Rupp Published February 2005

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


477871 2013-12-06 Janet Mendel spring|winter|fast-column|stewing|spanish|beans-grains-and-legumes|side-dishes|soups-and-stews|4|fast|healthy|make-ahead|staff-favorite|vegetarian|weeknight-dinner|lunch february-2005,Janet Mendel,garbanzos con espinacas,chickpea and spinach stew,soup recipe,spanish food,vegetable soup recipes,chickpea-and-spinach-stew 477871