Chickpeas (garbanzos) are a staple in Spanish tapas and rustic winter dishes. Stews that combine legumes with greens date back to medieval Iberian cooking, where they provided affordable protein for both peasants and city dwellers.

In Andalusia, the stew often includes smoked paprika and a splash of sherry vinegar, while in Catalonia, it may feature escarole instead of spinach and be finished with a drizzle of olive oil and a poached egg.

It is typically served hot in a shallow bowl, accompanied by crusty country bread or a slice of rustic baguette, and sometimes topped with a poached egg for extra richness.

The stew is a popular winter comfort food, often prepared for family gatherings, ski trips, or after‑work tapas nights because it feeds a crowd and can be made in a single pot.

Its simplicity—using pantry staples like canned chickpeas and tomatoes—combined with the smoky depth of paprika and bright finish of vinegar showcases the Spanish love for bold, layered flavors without elaborate preparation.

Over‑cooking the garlic until it burns, adding the spinach too early (it will turn mushy), and simmering with the lid on (the stew will stay watery). Follow the timing cues for each step to keep flavors balanced.

Kenji wants the fruit‑forward aroma of quality olive oil to infuse the onions and garlic. Because the pot stays below boiling due to the moisture from tomatoes, the oil does not reach its smoke point, preserving its flavor.

Yes. Cool the stew to room temperature, then refrigerate in an airtight container for up to four days or freeze for two months. Reheat gently on the stove, adding a splash of water if needed.

The stew should be thick but still saucy, with wilted spinach that retains a deep green hue and chickpeas that are fully softened. The tomatoes should have broken down, creating a rustic, slightly chunky sauce.

The YouTube channel J. Kenji López-Alt focuses on science‑based cooking, detailed technique breakdowns, and approachable recipes that emphasize flavor, efficiency, and reproducibility for home cooks.

Kenji blends culinary science with traditional Spanish flavors, often simplifying classic dishes with pantry ingredients while explaining the why behind each step, whereas many Spanish channels stick strictly to traditional methods and ingredients.