Chickpea and Spinach Fabada Asturiana Stew
A hearty Asturian stew combining tender chickpeas and fresh spinach in a flavorful broth enriched with smoked paprika and garlic. This spanish (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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Spinach Fabada Asturiana Stew take to make?
Total time is about 105 minutes (10 min prep + 95 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Spinach Fabada Asturiana Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried chickpeas from drying out.
Can I substitute ingredients in Chickpea and Spinach Fabada Asturiana Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Spinach Fabada Asturiana Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Spinach Fabada Asturiana Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
