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Madrid (Spain)
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Main course
Vegan
Food Flavour DNA
Nutritional Values
350kcal
15gProtein
45gCarbs
9gFat
12gFibre
300 gServing
* Per serving · 300 g. May vary.
Chickpea and Spinach Stew
How to order / say it
Say it
Potaje de Garbanzos y Espinacas — [poh-TAH-hay deh gar-BAN-zohs ee es-pee-NAH-kas]
Order
I'd like the Potaje de Garbanzos y Espinacas, please.
Locally
Me gustaría el Potaje de Garbanzos y Espinacas, por favor.
Say locally
A traditional stew of chickpeas, spinach, and spices.
Why try it?
This ancient stew, often enjoyed during Lent, showcases Madrid's ability to transform humble ingredients into a flavorful and nutritious meal.
How it tastes
The stew is hearty with a rich, earthy flavor, accented by the slight bitterness of spinach and a warming hint of cumin.
Origin & History — first documented: 1600
With roots in religious observance, this dish traces back to the 17th century and is enjoyed as a meatless meal during Lent in Madrid.
Recipe
Ingredients
- 🫘 400 g chickpeas
- 🥕 250 g spinach
- 🧄 1 large onion
- 🧄 3 cloves garlic
- 🧂 1 tsp cumin
- 🫒 2 tbsp olive oil
- 🥕 200 g tomato
Method
- 1 Saute onions and garlic in olive oil until softened.
- 2 Stir in cumin, then add chopped tomato and cook until reduced.
- 3 Add chickpeas and spinach, cover with water, and simmer.
- 4 Cook until flavors meld, adjust seasoning, and serve hot.
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