Spanish · Dinner
Chickpea Spinach Stew
A Spanish chickpea and spinach stew built on a fried bread and garlic paste called picada, thickened with tomato sofrito, smoked paprika and cumin, and simmered until the chickpeas turn creamy. Finished with sherry vinegar and served warm with crusty bread for dipping.
$3
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
432Calories
16.8gProtein
18.4gFat
54.3gCarbs
9.8gSugar
15.1gFiber
612mgSodium
0mgChol
2.7gSat Fat
980mgPotassium
160mgCalcium
5.8mgIron
0mcgVitamin B12
19mgVitamin C
vegetarian
vegan
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
Instructions
1
Roughly chop the spinach and onion, mince 2 garlic cloves, leave 1 whole, and measure chickpeas and stock.
2
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Fry the bread and whole garlic clove for 2 minutes per side until golden and crisp.
3
Transfer the fried bread and garlic to a mortar with 1 tablespoon stock and pound to a rough paste.
4
Add remaining oil to the pan over medium-low heat, sweat the onion for 5 minutes until soft and translucent, then add minced garlic, smoked paprika, and cumin. Cook 30 seconds until fragrant.
5
Add crushed tomato, bay leaf, and remaining stock, then stir in chickpeas and picada. Simmer uncovered for 15 minutes over medium heat until thick, stirring occasionally to prevent sticking.
6
Fold in chopped spinach and cook for 3 minutes over medium heat until wilted and dark green.
7
Remove from heat, discard bay leaf, stir in sherry vinegar, and season with salt to taste.
8
Ladle the stew into a bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cooked chickpeas
- 4 cups120g fresh spinach
- 1/2 cup60g, a scant quarter of a 14.5 oz can canned crushed tomato
- 2 tsp2 tsp smoked paprika
- 6 cloves6 cloves garlic
- 1 tsp1 tsp ground cumin
- 2 slice50g day-old bread
- 4 tbsp60ml olive oil, divided
- 11 onion
- 1 cup240ml vegetable stock
- 2 tsp2 tsp sherry vinegar
- 22 bay leaf
- salt, to taste
