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. Warming Soup Recipes

Chickpea and Spinach Stew
Photo: © Tina Rupp
Total Time:
30 mins


  • 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.

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