Spanish · Dinner
Spanish Chickpea and Spinach Stew (Dairy-Free)
Chickpeas simmer with spinach, tomato, smoked paprika and cumin in a saffron-tinted Spanish-style base, finished with olive oil and a squeeze of lemon. A bread picada thickens the stew without dairy. Bread on the side soaks up the broth—a pantry-driven vegetarian legume stew built from beans, greens and toasted spices.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
418Calories
16.8gProtein
16.9gFat
52.3gCarbs
10.8gSugar
15.6gFiber
712mgSodium
0mgChol
2.3gSat Fat
980mgPotassium
195mgCalcium
6.8mgIron
0mcgVitamin B12
24mgVitamin C
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Rinse the spinach, mince the garlic, chop the onion, and tear the bread into small pieces so everything is ready.
2
Toast the bread and almonds in a dry skillet over medium heat for 2 minutes, stirring once, until golden brown and fragrant.
3
Transfer the toasted bread and almonds to a mortar with saffron and a splash of stock, then pound to a coarse paste.
4
Heat olive oil in a medium pot over medium heat, add the onion, and cook 4 minutes, stirring often, until soft and translucent.
5
Stir in the garlic, smoked paprika and cumin, then cook over medium heat for 1 minute until fragrant and the oil turns red.
6
Add the crushed tomato and cook over medium heat for 3 minutes, stirring, until it darkens slightly and reduces.
7
Pour in the remaining stock and chickpeas, bring to a simmer over medium-low heat, and cook 10 minutes uncovered until slightly thick.
8
Stir the picada paste into the pot and simmer over low heat for 3 minutes, stirring occasionally, until the stew visibly thickens.
9
Fold the spinach into the pot and cook over medium-low heat for 2 minutes until fully wilted and dark green.
10
Stir in the sherry vinegar and lemon juice, season with salt and pepper, then simmer 1 minute over low heat until combined.
11
Plate
Ladle the stew into a shallow bowl and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cooked chickpeas
- 140g140g fresh spinach
- 200g200g canned crushed tomato
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 2 slice2 slice white bread
- 2 tbsp2 tbsp blanched almonds
- 2 pinch2 pinch saffron threads
- 360ml360ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sherry vinegar
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
