Warm Spanish Chickpea and Spinach Stew with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A comforting vegetarian stew combining tender chickpeas and fresh spinach in a savory smoked paprika and garlic broth. This spanish (vegetarian) ready in about 30 minutes pairs canned chickpeas, drained and rinsed, fresh spinach leaves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 2 cups canned chickpeas, drained and rinsed
• 4 cups fresh spinach leaves
• 2 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tbsp smoked Spanish paprika
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp smoked Spanish paprika, cooking for 1 minute until aromatic.
3. Step 3: Add 2 cups drained chickpeas, 2 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add 4 cups fresh spinach leaves and stir until wilted, cooking for an additional 3 minutes. Adjust seasoning and serve warm.