Spanish · Dinner
Spanish Chickpea and Spinach Stew (GLP-1)
Cooked chickpeas and spinach simmer in a smoky paprika and tomato sofrito with sherry vinegar and olive oil. A hard-boiled egg and toasted almonds are stirred through, building protein and texture. The stew stays thick and rustic, spooned into a shallow bowl and eaten with a fork.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
430Calories
35.8gProtein
14.7gFat
47.2gCarbs
10.2gSugar
12.8gFiber
651mgSodium
186mgChol
2.6gSat Fat
1245mgPotassium
204mgCalcium
8.1mgIron
0.5mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
protein-rich
glp-1
Instructions
1
Prep
Dice the onion and mince the garlic; roughly chop the spinach, halve the egg, and toast the almonds in a dry pan over medium heat for 2 minutes until golden.
2
Sweat
Warm the olive oil in a saucepan over medium heat and sweat the onion for 4 minutes until soft and translucent.
3
Bloom
Stir the garlic, smoked paprika, and cumin into the saucepan; cook over medium heat for 30 seconds until fragrant and paprika darkens slightly.
4
Simmer
Add the canned tomatoes, vegetable stock, and chickpeas; simmer over medium-low heat for 12 minutes until the liquid thickens and coats the chickpeas.
5
Wilt
Fold the spinach into the saucepan and cook over medium heat for 2 minutes until wilted and bright green; season with salt and pepper.
6
Plate
Ladle the stew into a shallow bowl, nestle the halved egg on top, scatter the toasted almonds over, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g cooked chickpeas
- 7 oz200g spinach
- 22 large eggs, hard-boiled and halved
- 1 oz30g almonds
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 1 cup240ml vegetable stock
- 2 tbsp30ml olive oil
- 2 tsp2 tsp sherry vinegar
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
