Chickpea Stew Garnished with Cilantro. More cilantro in a small bowl on the side

Spanish Chickpea Stew

  • Author: The Mediterranean Dish
  • Prep Time: 15 mins
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves up to 8


Flavor-packed Spanish chickpea stew with spinach and almonds. Serve it warm or at room temperature–as a tapas dish or dinner–with your favorite crusty bread.



  • Early Harvest Greek extra virgin olive oil
  • 8 to 10 oz/283.5 g baby spinach
  • 2 1/2 oz/ 70.8 g blanched almonds
  • 2  slices whole wheat bread, crust removed, cut into small cubes
  • 3 garlic cloves, minced
  • 1 1/4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt and pepper
  • 2 tbsp sherry vinegar or red wine vinegar, more for later
  • 1 small onion, chopped
  • 1 small sweet bell pepper (any color), cored and chopped
  • 1 lb canned chickpeas, drained and rinsed (just over 2 cans of chickpeas)
  •  1/2 cup/ 141.7 g tomato sauce

For garnish

  • Handful fresh cilantro leaves
  • Cubed bread, toasted in olive oil
  • Toasted blanched almonds


  1. In a large skillet like this one, heat 1 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add spinach and cook, tossing regularly, until just wilted. Transfer spinach to a colander to drain.
  2. Return skillet to heat and add a little more extra virgin olive oil. Add blanched almonds and bread. Saute briefly until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper. Cook briefly until garlic gains a little color, be sure to toss well so that the spices coat the almonds and bread.
  3. Let cool briefly, then transfer almond and bread mixture to food processor fitted with a blade (a small food processor like this one works really well here.) Add vinegar and pulse a few times until you have a thick, crumbly, paste-like mixture. Set aside for now.
  4. Wipe the skillet and add a little more extra virgin olive oil. Add chopped onion and bell pepper and cook, tossing regularly, until tender. Add chickpeas, tomato sauce, and 1/2 cup (125 ml) water. Season with salt and pepper. Bring to a high simmer, then lower heat and let simmer on low for about 10 minutes.
  5. Add the wilted spinach and almond-bread mixture to the chickpeas. Stir and let simmer another 5 minutes. Taste and adjust salt and pepper and spices to your liking (if you like it a little more spicy, add a dash more cayenne. And if you want it a bit more smoky, add a dash of smoked paprika.)
  6. Finish with a splash more vinegar. Garnish with cilantro, toasted bread, and toasted blanched almonds (optional). Transfer to a serving bowl and add a generous drizzle of Early Harvest extra virgin olive oil. Enjoy warm or at room temperature with your favorite crusty bread!


  • Cook’s Tip to Prepare Ahead: To save some time, you can always prepare the the almond and bread mixture a day or so in advance. Keep refrigerated in a tight-lid glass container. When you are ready, you can resume at step #4.
  • Cook’s Tip: this dish will feed up to 8 people as tapas. For dinner, it can serve 4.
  • Leftovers? This chickpea stew will keep well for 3 to 4 nights, refrigerated in tight-lid glass containers. You can serve it at room temperature, or heat it stove-top over medium heat with a little bit of water added.
  • Recommended for this Recipe: Early Harvest Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural and organic spice collections: cumin and smoked Paprika
  • SAVE! Try our Greek Olive Oil Bundle. Create your own 3-pack or 6-pack from our spice collections. Visit The Mediterranean Dish Store. 
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Spanish

Keywords: chickpea stew, chickpea recipe, Spanish recipe