Chickpea and Spinach Fabada Asturiana Stew

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Asturian stew combining tender chickpeas and fresh spinach in a flavorful broth enriched with smoked paprika and garlic. This Spanish recipe (vegetarian), ready in about 105 minutes, pairs dried chickpeas, fresh spinach leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 95 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

1 cup dried chickpeas
4 cups fresh spinach leaves
3 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp smoked paprika
4 cups vegetable broth
1 bay leaf
to taste salt
to taste black pepper
for serving lemon wedges

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Instructions

Step 1: Soak 1 cup dried chickpeas in cold water overnight. Drain and rinse before cooking.
Step 2: In a large pot, heat 3 tbsp olive oil over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
Step 3: Add 3 minced garlic cloves and 1 tbsp smoked paprika, cooking for 1 minute until fragrant.
Step 4: Add the soaked chickpeas, 4 cups vegetable broth, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer partially covered for 1 to 1.5 hours until chickpeas are tender.
Step 5: Add 4 cups fresh spinach leaves to the pot and cook for an additional 5 minutes until wilted.
Step 6: Season the stew with salt and black pepper to taste. Remove the bay leaf before serving.
Step 7: Serve hot with lemon wedges to squeeze over for brightness.