Spanish Chickpea Stew Recipe - The hearty Spanish Chickpea Stew will make a delightful addition to your menu. The flavors of Spanish Chickpea Stew are well-balanced by the slight acidity of the tomatoes, creating a delicious main dish when served over brown rice or whole-wheat couscous.
Spanish Chickpea Stew
The mild spicing of cumin and paprika, the heartiness of chickpeas, the soothing taste of spinach, the slight acidity of tomatoes, and the sweetness of golden raisins, create a delicious stew that will make your mouth water.

Spanish Chickpea Stew Ingredients


  • 3 Tbsp Extra virgin olive oil
  • 2 tsp Fresh garlic, minced
  • 2 cups Fresh onions, peeled, diced
  • 2 tsp Sweet paprika
  • 1/2 tsp Ground cumin
  • 3 cups Frozen spinach, chopped
  • 2 cups Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
  • 3/4 cup Golden raisins
  • 1 cup Canned low-sodium diced tomatoes
  • 1 1/2 cups Low-sodium chicken stock
  • 1 Tbsp Red wine vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Ground black pepper

How to make Spanish Chickpea Stew


  1. In a large pot, heat olive oil over medium heat.
  2. Add garlic and cook for 1 minute. Add onions and continue to cook for 2-3 minutes until onions are translucent.
  3. Mix in paprika and cumin.
  4. Add spinach and cook for 7 minutes.
  5. Add garbanzo beans (chickpeas), raisins, tomatoes, and chicken stock. Bring to a boil.
  6. Reduce heat to low and simmer uncovered for 7-10 minutes, or until raisins are plump.
  7. Add vinegar, salt, and pepper. Mix well.
  8. Serve hot.