SpanishMedium · Hot
Spinach and Chickpea Sevillana Stew
Chickpeas and wilted spinach brought together in a pan with garlic, cumin, and smoked paprika in olive oil — a dish that smells like a Seville tapas bar and tastes like it has been simmering for hours even when it has not. The cumin is the thing that makes it unmistakably southern. One of those vegetarian dishes that nobody misses the meat in.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prepare the Vegetables
1
Dice the yellow onion and bell pepper into small pieces. Finely mince the garlic cloves. Chop the tomatoes into rough chunks.
Build the Sofrito
2
Heat the olive oil in a large heavy pot over medium heat. Add the diced onion and bell pepper with a pinch of salt and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
3
Add the minced garlic and cook for another minute until fragrant but not browned.
4
Stir in the smoked paprika and cumin, cooking for 30 seconds to bloom the spices.
Simmer the Stew
5
Add the chopped tomatoes and cook down for 5 minutes until they begin to break down and release their juices.
7
Reduce heat and simmer uncovered for 15 minutes, allowing the flavors to meld and the broth to thicken slightly.
Finish and Serve
8
Add the spinach in handfuls, stirring as it wilts into the stew. Cook for 2-3 minutes until just tender but still vibrant.
9
10
Serve immediately with crusty white bread for dunking.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -10
Calories
621
per serving
Source of protein · 27gSource of fibre · 16gLow sugar · 7gLow saturated fat · 3g
Protein
27g
Carbs
86g
Fat
21g
Sat. fat
3g
Fiber
16g
Sugar
7g
Sodium
904mg
VegetarianDairy FreeEgg FreeHeart HealthyAnti InflammatoryHigh FiberPlant Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Runoff
0.05g P
chickpeas drives 35% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
2
Sour
2
Bitter
3
Spicy
Textures
TenderSilkySaucyChewy
Aromas
SmokyHerbalEarthyGarlicky
Kitchen Equipment
Primary Tool
Large Heavy PotCounter FootprintMedium
Safety & Storage
Allergen Warning
Recipe includes white bread containing gluten/wheat. Ensure bread is stored separately and warn diners with wheat allergies or celiac disease.
Cooking Temperature
Stew reaches boiling point (212°F/100°C) during simmer phase. Maintain gentle boil for full 15 minutes to ensure safe internal temperature for chickpeas.
Cross Contamination
Serve bread separately or on the side to avoid cross-contamination with stew ingredients. Use clean serving utensils.
Storage
Refrigerate leftover stew within 2 hours. Spinach-based dishes are high-risk for bacterial growth. Consume within 1-2 days. Reheat to piping hot before serving.
Handling
When mincing garlic, use a rocking motion with a sharp knife. Place garlic flat on cutting board to prevent slipping and potential cuts.
High Risk Population
This dish contains spinach which is high in vitamin K. Individuals on blood thinners should maintain consistent vitamin K intake. Consult healthcare provider if unsure.
Pro Tips
Technique
Don't rush the sofrito—let that onion and pepper go golden and soft, it'll sweeten the whole pot and make the tomatoes sing.
Flavor Boost
A hard-boiled egg crumbled over the top turns this humble stew into something that feels like a proper comida de pueblo.
Substitution
If you can't find fresh spinach, frozen works fine here—add it straight from the bag and let it thaw in the pot.
From the chef
Chickpeas and wilted spinach in a tomato broth scented with cumin and smoked paprika — this is the kind of pot that smells like a Seville tapas bar even when it has only been on the stove twenty minutes. The cumin is what makes it unmistakably southern, and the chickpeas do all the heavy lifting so you never miss the meat. Crusty white bread is non-negotiable for dunking. This is the dish that proves lunch doesn't need to be complicated to be a little miracle.
TagsSpanishAndalusianMediterraneanVegetarianOne PotComfort FoodHigh FiberBudget Friendly
AllergensWheatGluten
Source: generated · May 30, 2026