Spanish · Dinner
Spanish Chickpea and Spinach Stew (Low-Calorie)
Cooked chickpeas simmer with spinach, tomato, and toasted smoked paprika and cumin in vegetable stock, finished with sherry vinegar. A small piece of white bread thickens the stew instead of traditional fried picada. Served warm in a bowl.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
298Calories
13.8gProtein
7.4gFat
46.5gCarbs
10.8gSugar
13.9gFiber
612mgSodium
0mgChol
1.1gSat Fat
870mgPotassium
140mgCalcium
4.6mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Dice the onion, mince the garlic, tear the bread into small pieces, and roughly chop the spinach.
2
Sweat
Warm the olive oil in a saucepan over medium-low heat and sweat the onion and garlic for 4 minutes until soft and translucent.
3
Bloom
Add smoked paprika and cumin; cook for 30 seconds over medium-low heat until fragrant, then stir in tomato, stock, bay leaf, and chickpeas.
4
Simmer
Bring to a simmer over medium heat for 12 minutes until liquid reduces slightly, then stir in bread and cook for 3 minutes until softened.
5
Wilt
Fold in spinach and cook over medium heat for 2 minutes until wilted, then remove bay leaf and stir in sherry vinegar.
6
Plate
Season with salt and pepper, then ladle into a bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g cooked chickpeas
- 5 oz140g spinach
- 7 oz100g, 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, low-sodium
- 2 tsp2 tsp olive oil
- 1 oz28g white bread
- 2 tsp2 tsp sherry vinegar
- 22 bay leaf
- salt, to taste
- black pepper, to taste
