There’s something about a simmering large pot on the stove that makes the whole kitchen feel grounded.

This Spanish-style chickpea stew—inspired by garbanzos con espinacas from southern Spain—has become one of my go-to comfort meals. I paired it with vegan butter soy rice and slices of warm crusty bread, and it felt like something you’d eat in a small café tucked away in Seville.

Traditionally known as espinacas con garbanzos, this dish has roots that stretch across Spain and the Middle East, where spices, chickpeas, and greens have long shared the same table. My version keeps the spirit of the original recipe, but adds Trader Joe’s vegan chorizo and a few pantry-friendly shortcuts.

If you love cozy, bold, smoky flavors—this one is for you.

Other Chickpea Recipes

Why You’ll Love This Spanish Chickpea Spinach Stew

Deep, smoky flavor from vegan chorizo and spices
Creamy texture thanks to a quick mash with a potato masher
Ready with simple pantry ingredients like a can of chickpeas
Budget-friendly and high in plant protein
Perfect as a main or side dish
Even better the next day (hello leftovers in an airtight container)

It’s hearty but not heavy. Rustic but vibrant.

Ingredients

For the Vegan Butter Soy Rice

Brown rice – Nutty, hearty, and perfect for soaking up the stew. You can also use white rice or even whole wheat couscous.
Vegan butter – Adds richness and silky depth.
Soy sauce – Just enough for umami and salt balance.

For the Spanish Chickpea and Spinach Stew

Tablespoons of olive oil – For sautéing and building flavor at the bottom of the pot.
Onion – Finely diced for a sweet, savory base.
Garlic clove – Essential aroma; add garlic powder if needed.
Vegan chorizo (Trader Joe’s) – Smoky, slightly spicy, adds body and protein.
Tomato paste – Deepens color and intensifies flavor.
Fresh tomatoes (or tomato sauce / canned tomatoes) – I used fresh, but honestly, tinned tomatoes create the best stew texture.
Chickpeas (garbanzo beans) – Use a can of chickpeas for convenience or cook dried chickpeas ahead of time.
Vegetable broth – Or spoonfuls of stock made from Better Than Bouillon.
Baby spinach or fresh spinach – Tender greens that melt beautifully into the stew.
Collard greens – Adds rustic texture and nutrition.
Lemon juice – Brightens everything at the end.
Black pepper – Freshly cracked for warmth.
Teaspoon salt – Adjust to taste.
Cayenne pepper – Optional heat.
Fennel seeds – Subtle sweetness that pairs with chorizo.
Ras el hanout or garam masala – Not traditional Spanish, but adds incredible depth inspired by flavors of the Middle East.
Fresh parsley – For brightness.
Optional: Red pepper, hot sauce, or a spoon of tomato-ginger purée for variation.

Step-by-Step Instructions

Step 1: Cook the Vegan Butter Soy Rice

Rinse your brown rice.
Cook according to package instructions.
While warm, stir in vegan butter and a splash of soy sauce.
Fluff and set aside in a big bowl.

Step 2: Build the Flavor Base

Heat 2 tablespoons of olive oil in a large straight-sided skillet, Dutch oven, or large pot over medium heat.
Add diced onion and cook until soft and slightly golden brown (about 5–7 minutes).
Stir in garlic and fennel seeds. Cook for 3–4 minutes until fragrant.

Step 3: Add Vegan Chorizo & Tomato Paste

Increase to medium-high heat.
Add vegan chorizo and break it apart.
Stir in tomato paste and cook until it darkens slightly and sticks lightly to the bottom of the pot—this builds flavor.

Step 4: Add Chickpeas & Simmer

Add your canned chickpeas (or cooked dried chickpeas).
Pour in vegetable broth or spoonfuls of stock mixed with water.
Add chopped fresh tomatoes or tomato sauce.
Season with black pepper, teaspoon salt, cayenne pepper, and ras el hanout.
Bring to a gentle simmer, then reduce to low heat.

Let cook for about 15–20 minutes of cooking time.

Step 5: Create Creamy Texture

Using a potato masher, lightly mash some of the chickpeas directly in the pot. This thickens the stew naturally without cream.

Step 6: Add the Greens

Stir in the spinach mixture—baby spinach and chopped collards.
Cook on low heat until wilted.
Finish with fresh parsley and lemon juice.

Taste and adjust seasoning.

How to Serve

Over vegan butter soy rice
With crusty bread
As a protein-rich side dish
In a medium bowl with extra lemon juice and cracked black pepper

Variations

Add diced potatoes for a heartier stew
Swap collards for kale
Stir in a spoonful of tomato-ginger purée
Use garam masala instead of ras el hanout
Add red pepper flakes or hot sauce for heat
Make it saucier with extra vegetable broth

Substitutions

No vegan chorizo? Use smoked paprika + extra fennel seeds.
No fresh tomatoes? Use tomato sauce or canned crushed tomatoes.
No brown rice? Serve with white rice or whole wheat couscous.
Want oil-free? Sauté onions in vegetable broth.

Top Tip

Cook the tomato paste until it darkens and slightly caramelizes before adding liquid. This step transforms the flavor of the entire spinach stew.

Hint

After simmering, let the stew rest for 10 minutes before serving. The flavors deepen and thicken naturally.

FAQ

Is this the same as espinacas con garbanzos?

Yes! This recipe is inspired by traditional espinacas con garbanzos (also called garbanzos con espinacas), a classic Andalusian Spanish chickpea and spinach stew.

Can I use dried chickpeas?

Absolutely. Soak overnight, then simmer until tender before adding to the stew.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat over medium heat until warmed through.

Is this healthy?

Chickpeas provide fiber and plant protein, spinach is rich in iron and antioxidants, and olive oil contains heart-healthy fats. Check nutrition labels for exact daily values.

Can I freeze chickpea stew?

Yes. Let cool completely and freeze in portions. Thaw overnight and reheat gently on low heat.

Final Thoughts

This Spanish-style chickpea stew feels ancient and modern at the same time.

The smoky vegan chorizo.
The silky spinach.
The brightness of lemon juice.
The comfort of soy-butter rice.

It’s simple food—but it carries history, warmth, and depth in every spoonful.

Serve it in a medium bowl, drizzle a little olive oil on top, and let it remind you:

The most nourishing meals are often the humblest ones.