Spanish Chickpea and Spinach Stew with Lemon Rice Bowl

Name: Spanish Chickpea and Spinach Stew with Lemon Rice Bowl
Cuisine: Spanish
Ingredients: 1 onion, finely diced; 1 bell pepper, any color, finely diced; 3 garlic cloves, minced; 2 cups chickpeas, (328 g) cooked, or (400 g) canned, rinsed and drained; 2 teaspoons smoked paprika; ½ teaspoon ground cumin; 1 teaspoon pepper, to taste; 1 teaspoon light brown sugar; 2 cups (520 g) canned cherry tomatoes, with their juices; 1 tablespoon (16 g) tomato paste; ⅓ cup (80 ml) vegetable stock, plus more if needed; 2 cups (60 g) fresh spinach; 3 oranges, peeled and cut into slices or fruit segments (any type of oranges); ½ cup black olives of your choice, (85 g) whole or (50 g) sliced; 1 red onion, sliced; ½ teaspoon salt, to taste; 1 teaspoon red wine vinegar; 1 teaspoon fresh orange juice; ¼ teaspoon Dijon mustard; 1 tablespoon (15 ml) olive oil; Toasted almonds; Minced fresh parsley leaves; Chili flakes

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This Spanish Chickpea and Spinach Bowl is warm, rustic, and full of Mediterranean charm. It’s made of a hearty and nutritious stew with tender chickpeas in a smoky flavorful tomato sauce with wilted spinach and toasted almonds. The lemon and parsley rice is the perfect side complement to the stew and a sweet orange salad with salty olives and onions ties all the flavors together. It’s comfort food with so much flavor.

Ingredients

Europe
Spain
Main course
Mediterranean

Ingredients

Method