Saffron-Infused Spanish Chickpea and Spinach Stew
A comforting, fragrant stew combining tender chickpeas, fresh spinach, and saffron with smoky paprika for a nourishing vegetarian Spanish dish. This Spanish-inspired vegetarian recipe (gluten free), ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves 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 rice, quinoa, or a quick salad. 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
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp, steeped in 2 tbsp warm water saffron threads
- 2 cans (15 oz each), drained and rinsed canned chickpeas
- 3 cups vegetable broth
- 6 cups, roughly chopped fresh spinach
- 1 can (14.5 oz) diced tomatoes
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp, chopped for garnish fresh parsley
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6-7 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
- Step 3: Add 2 cans (15 oz each) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 3 cups vegetable broth. Stir in 1/4 tsp saffron threads steeped in 2 tbsp warm water. Bring to a simmer.
- Step 4: Reduce heat to low and cook uncovered for 15 minutes, allowing flavors to meld and stew to thicken slightly.
- Step 5: Stir in 6 cups roughly chopped fresh spinach and cook for 3-4 minutes until wilted. Season with 1 1/2 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp fresh lemon juice.
- Step 6: Remove from heat and ladle stew into bowls. Garnish each serving with 2 tbsp chopped fresh parsley.
Frequently asked questions
How long does Saffron-Infused Spanish Chickpea and Spinach Stew take to make?
Total time is about 40 minutes (10 min prep + 30 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 Saffron-Infused Spanish Chickpea and Spinach 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 olive oil from drying out.
Can I substitute ingredients in Saffron-Infused Spanish Chickpea and Spinach 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 Saffron-Infused Spanish Chickpea and Spinach 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 Saffron-Infused Spanish Chickpea and Spinach Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
