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Donna R. Luis

Spanish Chickpea Spinach Stew

A rustic Spanish-inspired chickpea stew featuring spinach, tomato, toasted almonds, whole wheat bread, garlic, cumin, smoked paprika, and cayenne. The almond-bread mixture adds distinctive texture and depth, while vinegar provides a bright finish. Serve it warm or at room temperature as tapas or a dinner dish with crusty bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • Extra virgin olive oil as needed
  • 8 –10 oz 283.5 g baby spinach
  • 2½ oz 70.8 g blanched almonds
  • 2 slices whole wheat bread crusts removed and cut into small cubes
  • 3 garlic cloves minced
  • 1¼ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper
  • Salt and pepper to taste
  • 2 tbsp sherry vinegar or red wine vinegar plus more for finishing
  • 1 small onion chopped
  • 1 small sweet bell pepper any color, cored and chopped
  • 1 lb canned chickpeas drained and rinsed
  • ½ cup 141.7 g tomato sauce
  • ½ cup 125 ml water
For Garnish
  • A handful of fresh cilantro leaves
  • Cubed bread toasted in olive oil
  • Toasted blanched almonds
  • Extra virgin olive oil for drizzling

Equipment

  • Large skillet
  • Colander
  • Food processor fitted with a blade
  • Cutting board
  • Chef’s knife
  • Measuring spoons and measuring cup
  • Wooden spoon or spatula
  • Serving bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Finish with Vinegar: Add another splash of sherry vinegar or red wine vinegar to brighten the finished stew.
  10. 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.