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Tuesday, November 16, 2021

Potaje de espinacas y garbanzos (Spinach and chickpea pottage)

Potaje de espinacas y garbanzos juantiagues Some rights reserved

Today we present you a traditional homemade stew, a recipe with chickpeas that is ideal for autumnal weather full of fog, rain and cold. 


  • 500 gr of chickpeas
  • 2 cloves of garlic
  • 2 large onions
  • 1 bay leaf
  • 1 tablespoon of Pimentón De la Vera (smoked paprika)
  • Salt and pepper to taste
  • 4 tablespoons of extra virgin olive oil
  • 2 large tomatoes
  • 350 g clean spinach
  • Water


The day before, put the chickpeas in warm water with a teaspoon of bicarbonate or a handful of salt and let them soak overnight, or for at least 12 hours. It is important to wash them afterwards to remove possible impurities. Then drain and set aside.

Chop the onion and garlic into very small pieces so that they dissolve during cooking. The texture of these of the ingredients will be hardly noticeable, but their flavour will be.

Peel and cut the tomatoes.

In a saucepan add a good glug of oil, the onions and the garlic cloves. Sauté for 10 minutes so that the flavours mix well. Add the tomato and the bay leaf and fry for 2-3 minutes.

Add a generous spoonful of Pimentón De la Vera (smoked paprika). Stir with a wooden spoon and add the drained chickpeas. Stir again so that everything comes together.

Cover with cold water (important so that it comes to the boil slowly) until the casserole is almost full. When it starts to boil, lower the heat so that it does not break the legumes.

After half an hour, add salt and pepper to taste. Leave it to cook slowly over a medium heat for 20 minutes, stirring occasionally with a wooden spoon. Check and adjust cooking time.

In another pan, blanch the spinach to remove some of the bitterness. To blanch, immerse the spinach in boiling water with salt for a few seconds, then remove. On a board, chop the blanched spinach with a large knife and add them in the last 10-15 minutes of cooking the stew, over low heat, testing from time to time in case they do not need more cooking.

Potaje de espinacas y garbanzos

TIP: If you're in the UK, you'll find the tinned chickpeas available in mainstream supermarkets are much harder than their Spanish counterparts and too hard for this purpose (or any, if you ask me), so it's best to cook this from scratch with dried ones. If you do want to save time, use the chickpeas in jars that can be found in international food stores.