Seville-Style Spinach and Chickpea Stew

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A rustic Andalusian classic with Sephardic roots, this humble stew combines tender chickpeas with wilted spinach in a fragrant cumin and paprika sauce thickened with bread. Served warm with crusty bread, it shines as a weeknight main or a generous tapa for a crowd.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 38 gCarbs
• 10 gFiber
• 4 gSugar
• 13 gProtein
• 520 mgSodium
• 780 mgPotassium
• 145 mgCalcium
• 5 mgIron
• 19 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the stew

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet smoked paprika
• Pinch of saffron threads (optional)
• 2 cups cooked chickpeas (about one 15-oz can, drained and rinsed)
• 1 lb fresh baby spinach, washed

For the bread thickener and finishing

• 1 slice stale country bread, torn into chunks
• 3/4 cup warm vegetable or chicken broth
• 1 tablespoon sherry vinegar
• 3/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• Lemon wedges, for serving

Directions

1. Heat the olive oil in a wide skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 6 minutes.
2. Stir in the garlic, cumin, smoked paprika, and saffron; cook for 45 seconds until fragrant, taking care not to brown the garlic.
3. Add the chickpeas and 1/2 cup of the broth. Simmer gently for 5 minutes to let the flavors meld, lightly mashing a few chickpeas against the side of the pan to help thicken the sauce.
4. Meanwhile, soak the torn bread in the remaining 1/4 cup warm broth until soft, then mash it into a rough paste with a fork. Stir the bread paste into the skillet and simmer 2 to 3 minutes until the sauce coats the chickpeas.
5. Add the spinach in large handfuls, stirring after each addition until wilted, about 3 minutes total. The greens should be tender but still bright.
6. Stir in the sherry vinegar and season with salt and pepper. Taste and adjust vinegar or salt as needed.
7. Simmer 2 more minutes so the spinach absorbs the spiced oil, then remove from heat and let rest 3 minutes before serving.
8. Spoon into shallow bowls, finish with a drizzle of olive oil, and serve with lemon wedges and crusty bread.

Cook’s Notes

• For the deepest flavor, cook dried chickpeas from scratch and reserve a splash of the cooking liquid instead of broth.
• The bread paste is traditional in Andalusian cooking and gives the stew its silky body without flour; use a rustic country loaf rather than sliced sandwich bread.
• A small splash of sherry vinegar at the end brightens the earthy spices; do not skip it or the dish will taste flat.
• If using mature spinach instead of baby, strip the stems and chop the leaves, then cook them a minute longer.
• Serve as a tapa in small cazuelas or as a main with rice, crusty bread, or a fried egg on top for a heartier meal.

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