Chickpea Stew

Written by: Andrea Rojo



Time to read 0 min

Prep time: 5 mins

Servings: 4 pers

Cook time: 40 mins

Category: Main Dish

Origin: European




  • 2 Tablespoons García de la Cruz Extra Virgin Olive Oil
  • 1 Onion, chopped
  • 3 Garlic cloves, minced
  • 1 Teaspoon paprika
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth:
  • 2 cups fresh spinach
  • Salt and pepper to taste


  • In a large pot over medium heat, add 2 tablespoons of olive oil.

  • Add the chopped onion and cook until it becomes soft, about 5 minutes.
  • Stir in the minced garlic, 1 teaspoon of paprika, and 1 teaspoon of cumin. Cook for another minute until fragrant.
  • Add the drained and rinsed chickpeas, the can of diced tomatoes (with juice), and 1 cup of vegetable broth. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
  • Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  • Season with salt and pepper to taste.
  • Serve hot.