Spanish · Dinner
Spanish Chickpea and Spinach Stew
Cooked chickpeas simmer with spinach, tomato, and smoked paprika in a garlic-and-onion base finished with sherry vinegar for brightness. Cumin and bay leaf round out the pot, giving a thick, earthy vegetable stew rooted in Spanish home cooking. Served with toasted bread rubbed with garlic for scooping.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
410Calories
15.8gProtein
13.9gFat
58.2gCarbs
9.4gSugar
13.6gFiber
880mgSodium
0mgChol
2.1gSat Fat
780mgPotassium
135mgCalcium
5.4mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
high-fiber
low-calorie
mediterranean
all-time-classics
vegan
gluten-free
Instructions
1
Prep
Drain and rinse the chickpeas. Roughly chop the spinach, dice the onion, and mince one garlic clove; keep the other whole for the bread.
2
Saute
Heat olive oil in a small saucepan over medium heat. Cook diced onion for 4 minutes until soft and translucent.
3
Bloom
Stir in minced garlic, smoked paprika, cumin, bay leaf, crushed tomato, chickpeas, and vegetable stock. Simmer over medium-low heat for 12 minutes until liquid thickens slightly.
4
Wilt
Stir in chopped spinach and cook over medium heat 3 minutes until wilted and dark green. Season with salt.
5
Toast
Brush bread with olive oil and toast in a dry skillet over medium heat 3 minutes per side until golden and crisp. Rub hot surface with whole garlic clove.
6
Finish
Remove bay leaf and stir in sherry vinegar off heat to brighten the flavor.
7
Plate
Ladle stew into a bowl and serve garlic-rubbed toasted bread alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g cooked chickpeas (about two-thirds of a 15 oz can, drained)
- 140g140g fresh spinach
- 100g100g sourdough bread
- 4 cloves4 cloves garlic
- 11 onion
- 150g150g canned crushed tomato
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 2 tbsp2 tbsp olive oil, plus extra for toasting bread
- 240ml240ml vegetable stock
- 2 tsp2 tsp sherry vinegar
- salt, to taste
