Spanish dinner

Smoky Spanish Chickpea & Spinach Stew

Name: Smoky Spanish Chickpea & Spinach Stew
Total time: 25 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 400 g Cooked chickpeas, drained; 150 g Baby spinach; 1 whole Onion, diced; 3 whole Garlic cloves, minced; 2 tsp Smoked paprika; 1 tsp Ground cumin; 400 g Chopped tomatoes; 2 tbsp Olive oil; 4 slice Crusty bread

Bring the vibrant flavours of Seville straight to your kitchen with this easy Spanish chickpea stew recipe. We have taken the classic tapas bar staple—espinacas con garbanzos—and turned it into a cosy, satisfying 25-minute weeknight dinner. Plump chickpeas and tender baby spinach simmer together in a rich, garlicky tomato sauce laced with warm cumin and smoky paprika. It is completely plant-based, delightfully budget-friendly, and made entirely in one pot on the hob. Tear off a generous chunk of crusty bread, dive in, and let Salty help you banish boring dinners for good!

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Two bowls of smoky Spanish chickpea and spinach stew in a rich red tomato sauce, served with thick slices of crusty bread.

25 min · Under 40 min
Beginner
Medium spice
Serves 2
Hob

VeganVegetarianDairy freeBalancedHotOne potBudget friendlyHealthyMeal prep

Contains: Wheat. Always check ingredient labels.

Why you'll love it

Ready on the hob in just 25 minutes from scratch.
Naturally vegan, dairy-free, and delightfully budget-friendly.
Made in a single pot for effortlessly minimal washing up.

Fits your table

Eating solo

A dream for solo cooks, as the second portion makes an incredible ready-to-heat lunch the next day.

For two

Generously sized for two to share straight from the pot with plenty of crusty bread for dipping.

With kids

Mildly spiced and rich in flavour, this is a fun, dunkable way to introduce little ones to beans and greens.

Swaps

For a gluten-free meal, simply swap the crusty bread for your favourite gluten-free slices.

Ingredients

2 servings

Cooked chickpeas, drained400 g
Baby spinach150 g
Onion, diced1 whole
Garlic cloves, minced3 whole
Smoked paprika2 tsp
Ground cumin1 tsp
Chopped tomatoes400 g
Olive oil2 tbsp
Crusty bread4 slice

Steps

Storage & leftovers

Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze the stew without bread for up to 2 months. Reheat gently on the hob over medium heat until piping hot throughout, loosening with a splash of water if needed.

Nutrition

This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.

Questions

Is this chickpea stew vegan and dairy-free?

Yes, this recipe is entirely vegan, vegetarian, and dairy-free as written.

Can I make this recipe gluten-free?

Yes, the stew itself contains no wheat, so simply swap the regular crusty bread for a gluten-free alternative.

Is this recipe good for meal prep?

It is brilliant for meal prep, as the rich flavours of cumin and smoked paprika deepen and taste even better the next day.

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Last updated 2026-11-08