Spanish Chickpea Stew

By Rusty H., J. H., Sage M. and Donnie B. from Skyline High School, Oakland, CA.


One look at this hearty stew will make your mouth water for its mild spicing of cumin and paprika, the heartiness of the chickpeas, the soothing taste of the spinach, and the sweetness of the golden raisins. The flavors of this stew are well balanced by the slight acidity of the tomatoes, creating a warming main dish when served over rice or couscous. 

Nutrition Facts

Serving size: 1 cup

From Fat31%
From Saturated Fat5%
From Sugar24%


Ingredient 6 servings 50 servings
Olive Oil3 tbs.1.5 cups
Garlic, minced2 tsp.0.33 cups
Yellow onions, peeled and chopped2 cups16 cups/5 Pounds
Sweet Paprika2 tsp.0.3 cups
Cumin, Ground0.3 tsp.2.5 tsp.
Spinach, frozen, coarsely chopped2.75 cups/12 ounces23 cups/4.3 pounds
Chickpeas, cooked, canned, drained and rinsed2 cups/15.5 ounces16.5 cups/130 ounces
Soup stock, chicken or vegetable1.5 cups12.5 cups
Tomatoes, canned, diced0.75 cups6.25 cups
Raisins, golden0.75 cups6.25 cups
Red wine vinegar2 tsp.0.33 cups
Salt0.25 tsp.2 tsp.
Pepper, freshly ground0.25 tsp.2 tsp.


Heat the oil in a large stock pot, add the garlic and sauté for a few moments, then add the onions and sauté until they smell sweet and are translucent. Add the paprika and cumin and sauté until aromatic. Add the spinach and sauté until heated through, and then add the chickpeas, raisins, tomatoes, and stock. Bring to a boil and turn down to a simmer. Cook until the raisins plump, about 15 minutes. Add the vinegar, salt, and pepper. Taste and adjust flavorings.