Spanish Garbanzo Stew
This rustic chickpea stew comes infused with sweet Spanish paprika, cumin, and tangy sherry vinegar, simmered to deepen every note. Baby spinach melts into the mix, and roasted cauliflower florets bring nutty sweetness and a bit of char. It's the kind of bowl that energizes without weighing you down.
Nutritional facts
Protein
16g
Carbs
56g
Calories
440kcal
Fat
18g
Ingredients
Canned Chickpeas, Cauliflower, Spinach, Gluten Free Panko Breadcrumbs, Canola and Olive Oil Blend, Sherry Vinegar, Paprika, Extra Virgin Olive Oil, Garlic, Cumin, Kosher Salt, Espelette Pepper , Chipotle Powder, Organic Vegetable base, Saffron
Contains soybeans.
Reviews
4.0
Based on 48 reviews
Nancy · 12/15/25
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About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
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