Spanish Chicken & Chickpea Stew

There’s nothing better than a comforting one-pot dinner that’s packed with flavor, easy to make, and nourishing at the same time. This Spanish Chicken & Chickpea Stew is one of those cozy meals that feels hearty enough for a family dinner while still being simple enough for busy weeknights.

Inspired by rustic Spanish flavors, this stew combines tender chicken thighs, smoky paprika, creamy chickpeas, and a rich tomato-based sauce finished with fresh spinach. It’s naturally high in protein, incredibly satisfying, and perfect served with warm crusty bread or fluffy rice.

The best part? Everything cooks in one pot, making cleanup easy and allowing all the flavors to come together beautifully.

Servings: 2 - Prep: 15 min - Cook: 35 min - Total: 50 minutes

Ingredients

• 400 g chicken thighs (about 10½ oz), cut into large chunks

• 1 onion, finely chopped

• ½ red pepper, sliced

• 3 garlic cloves, finely chopped

• 1 tsp smoked paprika

• 1 tsp sweet paprika

• ½ tsp ground cumin

• 1 tbsp tomato paste

• 200 g chopped tomatoes (about 7 oz)

• 200 g chickpeas (about 7 oz), drained

• 175 ml chicken stock (¾ cup)

• 50 g baby spinach (about 1¾ oz)

• Salt and black pepper

• Olive oil for cooking

Instructions

1. Brown the Chicken

Heat a drizzle of olive oil in a wide pot over medium-high heat. Season the chicken pieces generously with salt and black pepper. Add them to the pot and cook for 3–4 minutes until lightly browned on the outside. The chicken does not need to be fully cooked at this stage. Transfer the chicken to a plate and set aside.

2. Cook the Vegetables

Reduce the heat to medium. Add the chopped onion and sliced red pepper to the same pot and cook for about 5 minutes until softened and fragrant.

3. Bloom the Spices

Add the garlic, smoked paprika, sweet paprika, and cumin. Stir continuously for about 30 seconds to allow the spices to bloom and release their flavor without burning.

4. Build the Sauce

Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the chopped tomatoes, chickpeas, and chicken stock, stirring everything together well.

5. Simmer the Stew

Return the browned chicken and any juices back to the pot. Simmer uncovered for 20–25 minutes until the chicken is tender and fully cooked through and the sauce has thickened slightly.

6. Add the Spinach

Stir in the baby spinach and cook for 1–2 minutes until wilted. Taste and adjust the seasoning with additional salt and pepper if needed.

7. Serve

Serve warm with fresh parsley and a spoonful of yoghurt for extra creaminess. This stew also pairs beautifully with fluffy rice or warm crusty bread for dipping into the rich sauce.

Tips and Tricks

✅ Chicken thighs stay tender and juicy during simmering, but chicken breast can also be used for a leaner option.

✅ Smoked paprika gives this stew its signature Spanish flavor, so try not to skip it.

✅ Let the tomato paste cook slightly before adding liquids to deepen the flavor of the sauce.

✅ If the stew thickens too much while simmering, add a splash of extra chicken stock or water.

✅ For extra heat, add a pinch of chili flakes or a diced chili pepper.

✅ Rinse and drain canned chickpeas well before using to remove excess salt and improve texture.

✅ Stir the spinach in right at the end to keep its fresh color and texture.

✅ This stew tastes even better the next day as the flavors continue to develop.

✅ Serve with crusty bread, rice, or even roasted potatoes for a more filling meal.

✅ Store leftovers in an airtight container in the refrigerator for up to 4 days.