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This Spanish Chickpea Stew is a hearty, flavor-packed dish that brings together tender chickpeas, wilted baby spinach, sweet bell pepper, onion, tomato sauce, toasted almonds, and crustless whole wheat bread.
The combination creates a satisfying stew with layers of savory, smoky, nutty, and gently spicy flavors.
A mixture of golden almonds, toasted bread, garlic, cumin, smoked paprika, cayenne, and vinegar is pulsed into a thick, crumbly paste before being stirred into the stew.
This flavorful mixture gives the chickpeas a richer texture while adding toasted nuttiness and aromatic depth throughout the dish.
The spinach adds a soft, tender element and balances the heartier chickpeas, while tomato sauce provides a rich base for everything to simmer together.
A splash of sherry vinegar or red wine vinegar at the beginning and again at the finish brings brightness that keeps the stew from feeling too heavy.
It is especially versatile because it can be served warm or at room temperature.
As an appetizer, it works beautifully as a tapas-style dish alongside toasted bread. For dinner, it becomes a more substantial vegetarian-style meal served with your favorite crusty bread.
Fresh cilantro, toasted bread cubes, toasted almonds, and a generous drizzle of extra virgin olive oil complete the dish.
The result is rustic, comforting, and full of contrasting textures, from creamy chickpeas and tender spinach to crunchy garnishes and the nutty almond-bread mixture.
Spanish Chickpea Spinach Stew
Ingredients
Equipment
Method
- Wilt the Spinach: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking. Add the baby spinach and cook, tossing regularly, just until wilted. Transfer the spinach to a colander and allow it to drain.
- Toast the Almonds and Bread: Return the skillet to medium heat and add a little more extra virgin olive oil. Add the blanched almonds and cubed bread, then sauté briefly until the almonds turn golden brown.
- Season the Almond Mixture: Add the minced garlic, ground cumin, smoked paprika, cayenne pepper, and a dash of salt and pepper to the skillet.Cook briefly until the garlic gains a little color, tossing well so the spices evenly coat the almonds and bread.
- Make the Almond-Bread Paste: Let the toasted mixture cool briefly, then transfer it to a food processor fitted with a blade. Add the vinegar and pulse a few times until the mixture becomes thick, crumbly, and paste-like. Set aside.
- Cook the Vegetables: Wipe the skillet clean, then add a little more extra virgin olive oil. Add the chopped onion and bell pepper and cook, tossing regularly, until the vegetables are tender.
- Simmer the Chickpeas: Add the drained chickpeas, tomato sauce, and ½ cup (125 ml) water to the skillet. Season with salt and pepper, bring the mixture to a high simmer, then reduce the heat and simmer gently for about 10 minutes.
- Add the Spinach Mixture: Stir the wilted spinach and almond-bread mixture into the chickpeas.Continue simmering for another 5 minutes, allowing the flavors to come together.
- Adjust the Seasoning: Taste the stew and adjust the salt, pepper, and spices to your preference. Add a little more cayenne for extra heat or another dash of smoked paprika for more smoky flavor.
- Finish with Vinegar: Add another splash of sherry vinegar or red wine vinegar to brighten the finished stew.
- Garnish and Serve: Transfer the stew to a serving bowl and garnish with fresh cilantro, toasted bread, and toasted blanched almonds, if desired.Finish with a generous drizzle of extra virgin olive oil and serve warm or at room temperature with your favorite crusty bread.
Notes
- The almond-bread mixture can be prepared a day or so ahead. Refrigerate it in a tightly covered glass container until ready to use.
- This stew serves up to 8 people as a tapas dish or about 4 people as a dinner.
- Leftovers keep well for 3 to 4 nights when refrigerated in tightly covered glass containers.
- Leftovers can be served at room temperature or reheated on the stovetop over medium heat with a little water added.
- Adjust the cayenne and smoked paprika at the end according to your preferred level of heat and smokiness.
- The stew can be enjoyed warm or at room temperature, making it suitable for both casual dinners and tapas-style serving.
Chef’s Secret
The key to building the stew’s distinctive texture is giving the almond-bread mixture enough attention before it goes into the chickpeas.
Toast the almonds and bread until the almonds develop a golden color, then add the garlic and spices briefly so their flavors become fragrant without overcooking the garlic.
After cooling the mixture slightly, pulse it with the vinegar only until it becomes thick, crumbly, and paste-like.
Avoid processing it into a completely smooth puree, because the slightly coarse texture helps distribute the toasted almond, bread, garlic, and spices throughout the stew.
Adding this mixture after the chickpeas have already simmered also allows its flavors to blend into the tomato-based sauce while retaining its characteristic texture.
Serving Suggestions
Serve the stew warm or at room temperature with your favorite crusty bread for dipping into the tomato-rich chickpea mixture.
For a tapas-style presentation, spoon smaller portions into serving dishes and finish each with fresh cilantro, toasted bread cubes, toasted blanched almonds, and a generous drizzle of extra virgin olive oil.
The crunchy garnishes provide a useful contrast to the tender chickpeas and spinach.
For a dinner serving, keep the presentation simple with crusty bread alongside and add the garnishes just before serving so the toasted elements retain their texture.
Conclusion
This Spanish Chickpea Stew brings together chickpeas, spinach, tomato, toasted almonds, bread, garlic, warm spices, and bright vinegar in one satisfying dish.
Its combination of tender vegetables, hearty chickpeas, nutty texture, smoky seasoning, and fresh garnishes makes it versatile enough for tapas or a comforting dinner.
