Spanish · Dinner
Chickpea and Spinach Stew (Low-Calorie)
Spanish chickpea and spinach stew of cooked chickpeas simmered with spinach, tomato, garlic and onion in a paprika and cumin-spiced sofrito base. Thickened naturally with vegetables, finished with sherry vinegar and served warm in a small bowl with lemon wedge.
$2
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
339Calories
14.9gProtein
9.8gFat
48.1gCarbs
8.9gSugar
14.6gFiber
615mgSodium
0mgChol
1.4gSat Fat
920mgPotassium
156mgCalcium
5.4mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Chop the spinach and onion, mince the garlic, and gather all ingredients within reach of the stove.
2
Heat the olive oil in a small saucepan over medium heat, add the onion and garlic, and cook for 3 minutes until soft and translucent.
3
Stir the smoked paprika and ground cumin into the pan and cook for 30 seconds until fragrant and the raw spice smell fades.
4
Add the canned tomato, cooked chickpeas, and vegetable stock to the pan and simmer over medium-low heat for 10 minutes until thickened.
5
Fold the spinach into the pan and cook over medium heat for 2 minutes until just wilted and still bright green.
6
Stir in the sherry vinegar and season with salt to taste, adjusting acidity to balance the smoked paprika.
7
Plate
Ladle the stew into a small tapas bowl and serve warm with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cooked chickpeas
- 140g140g fresh spinach
- 170g170g canned crushed tomato (a quarter of a 14.5 oz can)
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 2 tsp2 tsp sherry vinegar
- 4 tsp4 tsp olive oil
- 120ml120ml vegetable stock
- 22 lemon wedge, to serve
- salt, to taste
