Spanish · Lunch
Chickpea and Spinach Stew (Gluten-Free)
A Spanish tapas dish of chickpeas braised with spinach, sweet paprika, and garlic in a tomato-sherry base, finished with a squeeze of lemon. Served warm in a small dish with olive oil drizzled over the top, this stew draws depth from smoked paprika and toasted cumin.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
298Calories
12.4gProtein
11.8gFat
38.6gCarbs
8.1gSugar
12.9gFiber
740mgSodium
0mgChol
1.9gSat Fat
980mgPotassium
150mgCalcium
5.6mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
Mince the garlic, dice the onion, roughly chop the spinach, and measure out the chickpeas, tomatoes, and stock.
2
Sauté
Heat olive oil in a small saucepan over medium heat, cook the onion for 3-4 minutes until soft and translucent.
3
Bloom
Stir in garlic, smoked paprika, and cumin over medium-low heat for 30 seconds until fragrant and the oil turns red.
4
Simmer
Add canned tomatoes, chickpeas, bay leaf, and vegetable stock; simmer over medium-low heat for 12 minutes until sauce thickens and coats the chickpeas. Stir in spinach and cook 2-3 minutes until wilted. Remove bay leaf, stir in sherry vinegar, salt, and black pepper; taste for seasoning.
5
Plate
Spoon the stew into a small warm tapas dish and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 cup cooked chickpeas
- 5.2 oz150g fresh spinach
- 3.6 oz50g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 1 tbsp1 tbsp sherry vinegar
- 1/2 cup120ml vegetable stock
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 22 lemon wedge, for serving
