Spanish Spinach and Chickpeas

Stuck in a Spanish tapas rut? Let this sublime, smoky spinach and chickpea stew tempt you out. The simple plant-based dish is only 20 minutes to put together and can be made ahead of your tapas date, freeing up hand and kitchen availability for less patient tapas recipes.

The chickpea with spinach combo is celebrated from country to country, if you’re a fan (or frequently feed a vegetarian) line up tomato-ey Tuscan chickpea soup or chickpea, coconut and butternut squash curry next. 

As Brad and I were strolling around Seville, breathing in the orange-scented air, eating Spanish chickpea stew, and marvelling at the Moorish influences at every turn, I had a sudden realisation.

I have never set foot on North African soil. In fact, there is a whole Mediterranean-edged region I haven’t yet visited skirting the coastline towards the Middle East. 

Being a dedicated lover of spices, legumes, and cooking methods from Arabic culture, and frequently developing inspired recipes to my blog, for example Moroccan chicken tagine and falafel bowls, I was genuinely surprised at this oversight! 

So, where do you think I should start? Where would you like to visit?

Spanish Chickpea Stew

But back to Spain… Besides the orange groves and stunning Moorish architecture, Sevillian cuisine is also an element infused with North African influence. And this chickpeas with spinach tapas recipe, or espinacas con garbanzos as it’s called in Spanish, is a perfect example. 

Two things struck me as unusual about the dish. First, the heavy spices. In my experience, the Spanish, as a people, are not known for their love of spice- quite the opposite! So, I was pleasantly surprised to find warm and heady cumin, paprika, coriander and fiery cayenne in the mix; typical ingredients from nearby Morocco. 

Secondly, the texture. My brain was anticipating a more watery dish, similar to an Indian chana saag (chickpeas and spinach curry), but on the tongue it was a different story. Spanish spinach and chickpeas is thick and velvety, almost creamy.

Later, I discovered the secret is actually down to breadcrumbs! What?? That was when I decided I needed to make it for myself and as soon we got back to the UK, I got started.

What goes with it

This outrageously versatile chickpeas with spinach dish can be served standalone with crusty bread, as a vegan offering on a table of tapas, or as a sidekick to a meaty main course. Here are my suggestions:

Well-rounded tapas menu for four

• Spanish spinach and chickpeas
• Spanish meatballs (albondígas) Note: my recipe serves 6, so you might want to adjust it. Or not!
• Padrón peppers (v/ve)
• Patatas bravas (v/ve)
• Meat and cheese board: jamón serrano, sliced chorizo, Manchego cheese
• Chicken and shrimp paella Note: my recipe serves 4, so downsize for a tapa… or don’t!

With a main course

• Spiced, grilled chicken thighs Use this shish kebab recipe to lift the marinade from. 
• Whole roast chicken I love a twist on a Sunday roast, and this chickpea with spinach side eliminates all the fussy potatoes, two veg and gravy trappings! Win!
• Rack of lamb with pistachio, herb and garlic crumb

Storage and leftovers

Leftover Spanish chickpea stew will keep covered in an This is an affiliate link.airtight container in the fridge for up to four days. So, if you’re planning a Spanish tapas night, this is a great recipe to get a head start on the prep with! 

Reheat the spinach and chickpea dish either in the microwave or on the stovetop. Add a splash of water to loosen if needed.

More Spanish recipes

• Spanish Style Baked Chicken Thighs with Potatoes
• Spanish Chicken in Bravas Sauce
• Chorizo in Red Wine