Spanish Chickpea and Spinach Stew with Egg Recipe
A thick, hearty chickpea and spinach stew served with soft-boiled eggs, just like in many Andalusian bars. It looks modest, but it’s fragrant with garlic, cumin, and smoked paprika. Perfect for a cooler day when you want something warming but meat-free.
This stew is inspired by traditional Andalusian chickpea and spinach dishes, where bread is used not only as a side but also as a natural thickener. The combination of garlic, cumin, and smoked paprika gives it a deep, warming flavor without any meat, while the soft-boiled egg on top adds richness and makes it a complete, satisfying meal.
Chef's tips
Use good-quality olive oil and don’t rush the step of frying the bread—it’s key to the stew’s texture and flavor. If your tomatoes are very acidic, balance them with a pinch of sugar. The stew tastes even better the next day, so it’s worth making a larger batch. For a smoother texture, lightly mash some of the chickpeas with the back of a spoon while simmering.
How to serve
Serve in deep bowls with extra olive oil drizzled on top and a sprinkle of freshly ground black pepper. A side of crusty bread or toasted baguette is perfect for scooping up the thick sauce. For a full Spanish-style meal, pair it with a simple green salad and a glass of dry sherry or red wine.
Ingredients
- chickpeas canned or cooked - 800 g
- spinach fresh leaves - 200 g
- canned tomatoes chopped or whole - 400 g
- onion yellow or white - 1 piece
- garlic - 4 cloves
- bread preferably stale, country-style - 2 slices
- vegetable stock - 400 ml
- sweet paprika - 1 teaspoon
- cumin ground - 0.5 teaspoons
- wine vinegar red or white - 1 tablespoon
- olive oil extra virgin - 3 tablespoons
- eggs - 4 pieces
- bay leaf - 1 piece
- salt
- black pepper freshly ground
Preparation
- Drain the canned chickpeas in a sieve and rinse under cold water. Wash the spinach, pat dry, and roughly chop if the leaves are large.
- Finely dice the onion and chop the garlic. Cut the bread into cubes about 1.5 cm on each side.
- In a large frying pan or wide pot, heat 2 tablespoons of olive oil over medium heat. Add the bread cubes and fry for 3–4 minutes, stirring often, until golden and crisp. Remove to a plate.
- In the same pan, add 1 tablespoon of olive oil, then add the onion and sauté for 5–7 minutes, until softened and slightly translucent. Add the garlic, smoked paprika, and cumin, and fry for about 1 minute more, until the spices become very fragrant.
- Add the canned tomatoes, bay leaf, vinegar, and stock. Stir, bring to a boil, then simmer over low heat for 10 minutes, until the sauce thickens slightly.
- Add the chickpeas and the toasted bread cubes to the sauce. Simmer for another 10 minutes over low heat, stirring occasionally, until the bread partially breaks down and thickens the stew.
- Add the chopped spinach, stir, and cook for 3–4 minutes, until the leaves wilt and reduce in volume. Season to taste with salt and pepper, then remove the bay leaf.
- In a separate pot, bring water to a boil for the eggs. Lower the eggs in with a spoon and cook for 6–7 minutes for soft-boiled or 9–10 minutes for hard-boiled, depending on your preference. Once cooked, transfer the eggs to cold water, peel, and cut in half.
- Ladle the hot stew into bowls and place the egg halves on top. Serve immediately.
Storage
Gulasz bez jajek możesz przechowywać w lodówce do 3 dni lub zamrozić do 2 miesięcy. Jajka gotuj zawsze świeże przed podaniem, bo po podgrzaniu robią się gumowate.
