Best 5 Andalucian Chickpea And Spinach Stew Recipes

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In the heart of Andalusia, where the sun-kissed hills meet the azure skies, there lies a culinary gem waiting to be discovered – the Andalusian Chickpea and Spinach Stew. This traditional Spanish dish captivates the senses with its vibrant flavors and wholesome ingredients. Chickpeas, the humble yet versatile legume, take center stage, simmering in a flavorful broth infused with aromatic spices and fresh vegetables. Spinach, with its verdant leaves and earthy flavor, adds a delightful contrast in texture and color, creating a symphony of flavors that dance on the palate. Whether you're a seasoned foodie or a home cook yearning for a taste of authentic Spanish cuisine, this Andalusian Chickpea and Spinach Stew promises a culinary journey that will transport you to the sun-drenched landscapes of southern Spain. Join us as we explore this delectable dish, uncovering its history, variations, and the secrets behind its irresistible charm.

In this comprehensive guide, we'll provide you with not one, but three enticing variations of the Andalusian Chickpea and Spinach Stew, each offering a unique twist on this classic recipe. The first recipe stays true to tradition, showcasing the harmonious blend of chickpeas, spinach, and spices. The second variation introduces the vibrant flavors of chorizo, adding a smoky and spicy touch to the stew. And for those who prefer a vegetarian delight, the third recipe offers a hearty combination of vegetables and beans, ensuring a satisfying and flavorful meal. With step-by-step instructions, helpful tips, and stunning visuals, we aim to make your culinary adventure a breeze. So, gather your ingredients, prepare your taste buds, and let's embark on a journey through the flavors of Andalusia.

Check out the recipes below so you can choose the best recipe for yourself!

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)



Espinacas con Garbanzos (Spinach and Chickpeas) image

A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!

Provided by Lauren Aloise

Categories     Main

Time 30m

Number Of Ingredients 13

1 jar garbanzo beans (chickpeas)
10 ounces fresh spinach (washed. (One large bag or around 300 grams/10 ounces).)
2 thick slices of day old bread (sourdough works well with crusts removed and cut into cubes)
15 blanched unsalted Marcona almonds
1/4 cup tomato sauce ((60ml))
3 garlic cloves (chopped)
Extra virgin olive oil
2 tbsp Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)
1 tsp ground cumin
Ground cayenne pepper (to taste)
1 tsp Salt ((more to taste))
Black pepper (to taste)
1 tsp Smoked Spanish paprika (I use pimentón dulce, but you could also use pimentón picante)

Steps:

  • Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
  • Before the oil gets too hot, add the spinach (in batches if necessary)
  • Sauté the spinach until just wilted and remove to strain in a colander
  • Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
  • Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
  • Transfer the ingredients to a blender/food processor and add the sherry vinegar
  • Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
  • Return the paste to the saucepan and add your garbanzo beans and tomato sauce
  • Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
  • Add the spinach and stir gently until it is evenly incorporated and hot
  • Season with salt and pepper
  • Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
  • Enjoy!

Nutrition Facts : Calories 121.93 kcal, Carbohydrate 12.88 g, Protein 5.05 g, Fat 6.5 g, SaturatedFat 0.87 g, Cholesterol 0.18 mg, Sodium 289.07 mg, Fiber 3.27 g, Sugar 2.1 g, ServingSize 1 serving

SPANISH CHICKPEA & SPINACH STEW



Spanish Chickpea & Spinach Stew image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 15

2 tbsp extra virgin olive oil (30 ml)
10 blanched raw almonds
3 cloves garlic
1 onion
1 tsp sweet smoked Spanish paprika (2.30 grams)
1/2 tsp ground cumin (1 gram)
1/2 cup tomato sauce (115 grams)
2 cups cooked chickpeas (400 grams)
2 cups vegetable broth (475 ml)
1/4 tsp saffron threads (.17 grams)
5 oz fresh spinach (150 grams)
2 tbsp finely chopped parsley (8 grams)
1 tbsp sherry vinegar (15 ml)
pinch sea salt
dash black pepper

Steps:

  • Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
  • Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic
  • After heating the oil for 2 minutes, add the almonds & cloves of garlic into the pan, mix with the olive oil continuously, after 3 minutes and the ingredients are lightly browned, remove the pan from the heat, transfer the almonds & garlic into a mortar, add in 2 tbsp finely chopped parsley and a little sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside
  • Using the same pan, heat it with a medium heat again, after 2 minutes add in 1 onion roughly diced, mix with the olive oil, after 4 minutes and the onions are translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1 tbsp sherry vinegar and 1/2 cup tomato sauce, mix together and simmer
  • After 3 minutes and the tomato sauce has thickened, add in 2 cups cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, pinch in a 1/4 tsp saffron threads and add the almond & garlic mixture, turn up the heat to a medium-high heat, mix together and bring to a boil, then place a lid on the pan and lower the heat to a low-medium heat
  • After simmering for 5 minutes, remove the lid, add in 5 oz fresh spinach, mix together so the spinach wilts, once its all been wilted, remove the pan from the heat, transfer into shallow bowls, enjoy!

Nutrition Facts : Calories 355 kcal, Carbohydrate 34 g, Protein 13 g, Fat 21 g, SaturatedFat 3 g, Sodium 1779 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 17 g, ServingSize 1 serving

ANDALUCIAN CHICKPEA AND SPINACH STEW



ANDALUCIAN CHICKPEA AND SPINACH STEW image

Categories     Soup/Stew     Vegetable     Stew     Healthy

Yield 6 BOWLS

Number Of Ingredients 17

1 cup water
10 ounces baby spinach
2 large garlic cloves, crushed
Kosher salt
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato-peeled, seeded and coarsely chopped
1/4 cup golden raisins
lemon juice
lemon zest
Crusty bread, for serving

Steps:

  • Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach. Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid. Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute. Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.

CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

ANDALUSIAN CHICKPEA AND SPINACH SOUP



Andalusian Chickpea and Spinach Soup image

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
2 teaspoons sweet paprika
1 pound potatoes, peeled and diced
1/4 cup dry white wine
Salt to taste
Pinch of saffron
1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
Freshly ground pepper

Steps:

  • Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
  • Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
  • Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams

Tips:

  • For the best flavor, use fresh spinach. If you only have frozen spinach, thaw it completely and squeeze out any excess water before using.
  • To make the stew heartier, add some cooked chickpeas, rice, or quinoa.
  • If you don't have Spanish paprika, you can use a combination of sweet and smoked paprika.
  • Serve the stew with a dollop of yogurt or sour cream, and some crusty bread for dipping.

Conclusion:

This Andalusian chickpea and spinach stew is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, vegetarian or with meat, this stew is sure to please everyone at the table.

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