Save to Pinterest A nourishing Spanish-inspired stew featuring tender chickpeas and fresh spinach in a creamy aromatic tomato base. Perfect for feeding a crowd on a budget.
This recipe quickly became a family favorite for its rich flavors and ease of making large batches.
Ingredients
- Chickpeas: 500 g dried chickpeas or 2 x 800 g cans drained and rinsed
- Fresh spinach: 300 g or 400 g frozen spinach thawed and drained
- Onions: 2 medium finely chopped
- Garlic: 3 cloves minced
- Carrots: 2 medium diced
- Potato: 1 large peeled and diced
- Canned chopped tomatoes: 400 g
- Red bell pepper: 1 diced
- Vegetable broth: 1.5 L
- Plant-based cream or dairy cream: 120 ml
- Olive oil: 2 tbsp
- Sweet smoked paprika: 1 tsp
- Ground cumin: 0.5 tsp
- Bay leaf: 1
- Salt and black pepper: To taste
- Lemon wedges: Optional garnish
- Fresh parsley: Chopped optional garnish
Instructions
- Step 1:
- If using dried chickpeas soak overnight and cook until tender about 1 hour Drain and set aside If using canned rinse thoroughly
- Step 2:
- Heat olive oil in a large pot over medium heat Add onions carrots red bell pepper and potato Sauté for 7 8 minutes until softened
- Step 3:
- Add garlic smoked paprika and cumin cook for 1 minute until fragrant
- Step 4:
- Stir in chopped tomatoes and bay leaf Cook for 3 minutes allowing flavors to blend
- Step 5:
- Add chickpeas and vegetable broth Bring to a boil then reduce heat and simmer uncovered for 20 minutes
- Step 6:
- Add spinach and continue to cook for 5 7 minutes until wilted if using fresh or heated through if using frozen
- Step 7:
- Stir in cream season with salt and black pepper and simmer for 5 more minutes until creamy and thickened
- Step 8:
- Remove bay leaf Adjust seasoning as needed and serve hot garnished with parsley and lemon wedges
Save to Pinterest This stew often brings us together around the table especially during chilly evenings when comfort food is most welcome.
Serving Suggestions
Enjoy with crusty bread or serve over steamed rice for a heartier meal.
Storage
Keeps well in the refrigerator for up to 4 days and frees easily for up to 3 months.
Variations
Add chili flakes for a spicy kick or incorporate other greens like kale for different textures.
Save to Pinterest A delicious stew that balances nutrition and flavor making it perfect for weeknight dinners.
Recipe FAQs
- → How can I prepare dried chickpeas for this dish?
Soak dried chickpeas overnight, then cook them until tender for about an hour before adding to the stew. Alternatively, canned chickpeas can be rinsed and used directly.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be thawed and drained before adding. It will cook through in the same time as fresh spinach.
- → What spices enhance the flavor of the stew?
Sweet smoked paprika, ground cumin, and a bay leaf provide aromatic depth and warmth to the dish.
- → Is plant-based cream a good substitute for dairy cream here?
Plant-based cream works well, making the stew suitable for dairy-free diets while maintaining its creamy texture.
- → How can I make the stew richer?
Blend a cup of the stew before adding cream to increase richness and create a thicker, smoother consistency.
- → What serving suggestions work best with this dish?
Serve hot garnished with fresh parsley and lemon wedges, accompanied by crusty bread or a side of rice to complement the hearty stew.