Spanish Chickpea Stew Recipe

Ingredients

• 600 gCastilian chickpeas
• 2garlic cloves
• 2 largeonions
• 1bay leaf
• 1 teaspoonpaprika
• to tastesalt and pepper
• 4 tablespoonsextra virgin olive oil
• 2 largetomatoes
• 2sausages
• 1black pudding
• 150 gcured pancetta
• enough to cover the potwater
• 450 gspinach, cleaned (fresh or frozen)

Instructions

1. 1

   Start the chickpeas

   Half-fill a pot with cold water, allowing room for the other ingredients. Bring it to the boil, lower the heat and add the chickpeas. Pour in a little more hot water so they are covered.

2. 2

   Cook until tender

   Cook the chickpeas until tender but still holding their shape, with a creamy, smooth centre.

3. 3

   Season the stew

   After 30 minutes of cooking, season with salt and pepper to taste. If the liquid no longer covers the chickpeas, add a little more water.

4. 4

   Add the cured meats

   Add the 2 chorizos, black pudding and a piece of bacon, then cook gently over medium heat for 20 minutes, stirring occasionally with a wooden spoon. Remove the meats afterwards to keep the stew from becoming too fatty.

5. 5

   Blanch the spinach

   In a separate saucepan, bring salted water to the boil. Briefly dip the spinach into it and lift it out straight away to soften its bitterness.

6. 6

   Add the spinach

   Chop the blanched spinach on a board and add it to the stew for the final 10–15 minutes of cooking. Keep the stew over a low heat and check it from time to time.

7. 7

   Serve with meats

   Serve the stew hot, with the chorizo, black pudding and bacon sliced and arranged on top.

What is Spanish chickpea stew?

Chickpea stews are a familiar part of Spanish home cooking, with regional versions built around pulses, vegetables and locally favoured cured meats. This version pairs chickpeas with spinach and paprika for a hearty pot with contrasting, savoury flavours.

Slow cooking gives the chickpeas time to become creamy while the meat flavours the broth. Adding spinach near the end helps it keep its colour and distinct taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 13g protein, 32g carbs, 10g fat.

The chickpeas provide most of the carbohydrates and contribute protein, while the sausages, black pudding, pancetta and olive oil supply much of the fat. Spinach adds vegetables to the bowl; serve with a simple salad or extra greens if you want a more vegetable-forward plate.

The chickpea base

Chickpeas: The recipe calls for Castilian chickpeas and starts them in water before they cook until tender. Keep them covered with liquid as they simmer, adding water if needed.

Aromatics: Garlic, onion, bay leaf, tomatoes and paprika provide the stew's flavour base. The recipe lists these ingredients but does not specify when to add them, so follow the method as written and avoid assuming a separate frying stage.

Keeping the texture right

Gentle heat: Once the water boils, lower the heat so the chickpeas cook steadily rather than breaking apart. Aim for a tender centre with the chickpeas still intact.

Liquid level: Check that the chickpeas remain covered as they cook. Add hot water a little at a time if the pot looks dry, rather than letting the base catch.

When to add the spinach

Brief blanch: Dip the spinach into boiling salted water and remove it promptly, as the method directs. This gives it a quick pre-cook before it goes into the stew.

Final minutes: Chop the spinach and stir it in for the last 10–15 minutes over low heat. This gives it time to meld with the broth without cooking it for the full chickpea simmer.

Cured meats and serving

Slow simmer: The method adds chorizo, black pudding and bacon for 20 minutes, then removes them to limit excess fat in the stew. Slice the meats before serving them on top.

At the table: Serve the stew hot in bowls, with chickpeas, spinach and broth in each portion. Bread is a handy accompaniment for the remaining broth.

Timing the pot

The stated total time is 80 minutes, including the cooking and finishing stages. Chickpea tenderness is the useful cue at the end: they should be soft inside but not falling apart.

The method does not specify whether the chickpeas have been soaked beforehand. If yours need longer to soften, continue simmering gently and keep the pot topped up with water.

Recipe notes & tips

• Keep the chickpeas covered with water as they cook so they soften evenly.
• Add extra water gradually if the liquid level drops below the chickpeas.
• Lower the heat after bringing the pot to the boil to help the chickpeas hold their shape.
• Blanch the spinach briefly and lift it straight out of the boiling water.
• Add the chopped spinach only for the final 10–15 minutes.
• Slice the cooked meats and arrange them over the stew just before serving.

Variations

• Use frozen spinach: Blanch it briefly as directed, then chop it before adding it near the end.
• Adjust the paprika: Use a milder or more strongly flavoured paprika to suit your preference.
• Change the cured meat: Use the recipe's listed sausages and pancetta in place of the chorizo and bacon named in the method.
• Make it meat-light: Reduce the amount of cured meat and let the chickpeas and spinach take centre stage.
• Serve with bread: Add bread at the table to mop up the broth.

Common mistakes to avoid

• Letting the pot run dry: Check the liquid level during cooking and add water to keep the chickpeas covered.
• Boiling too vigorously: Lower the heat after the initial boil so the chickpeas cook without breaking apart.
• Overcooking the spinach: Blanch it briefly and add it only for the last 10–15 minutes.
• Skipping the tenderness check: Cook until the chickpeas are creamy inside but still hold their shape.
• Leaving all the meat fat in the pot: Remove the cured meats after their 20-minute simmer, as the method instructs.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the stew has thickened; store the sliced meats with the stew or separately.

Frequently asked questions