Chickpea and Spinach Stew

Name: Chickpea and Spinach Stew (Guiso de Garbanzos y Espinacas)
Cuisine: Spanish
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 clove garlic, finely chopped; 1 carrot, chopped; 2 teaspoons kosher salt, plus more as needed; 1 teaspoon freshly ground pepper, plus more as needed; 1 bay leaf; One 14-ounce can garbanzo beans, drained and rinsed; 2 teaspoons sweet paprika, plus more as needed; 3 tablespoons tomato paste; 4 cups chicken broth; 4 cups fresh spinach, rinsed and coarsely chopped; Crusty bread for serving

Guiso de Garbanzos y Espinacas

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

Chickpeas, or garbanzo beans, have been a favorite food in Spain since their introduction by the Phoenicians in 800 BCE, and this hearty chickpea and spinach stew is a testament to their enduring appeal. Simple, yet deeply satisfying, it’s a comforting dish and a flavorful glimpse into Spain’s rich culinary history.

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 clove garlic

Europe
Spain
Main course

Method

In a large saucepan, warm the oil over medium heat and add the onion, garlic, and carrot. Season with the salt and pepper. Add the bay leaf. Sauté until soft and translucent, 5 to 7 minutes. Add the garbanzo beans, paprika, tomato paste, and broth and cook over medium-low heat until the beans are tender and beginning to fall apart, 20 to 25 minutes. Remove the bay leaf and add the spinach and c