Recipe for Spanish Chickpea Stew with Spinach

A hearty and healthy Mediterranean stew featuring chickpeas, fresh spinach, and smoked paprika.

Ingredients

Stew Base

• 800g canned chickpeas, drained
• 200g fresh spinach
• 1 onion, diced
• 3 garlic cloves, minced
• 400g crushed tomatoes

Spices

• 10g smoked paprika
• 5g cumin
• 30ml olive oil
• 500ml vegetable broth
• 5g salt

Preparation

Sauté

1. Heat 30ml olive oil in a large pot and cook the diced onion for 6 minutes until translucent
2. Add the minced garlic and 10g smoked paprika, stirring for 1 minute until highly fragrant
3. Pour in the crushed tomatoes and 500ml broth then bring the mixture to a steady simmer

Simmering

1. Add the 800g chickpeas and 5g salt, then cover and cook for 20 minutes to let flavors develop
2. Stir in the 200g fresh spinach and cook for 3 minutes until the leaves have wilted into the stew
3. Serve hot with a drizzle of extra virgin olive oil and a crusty piece of bread

Tips

• Use high-quality smoked Spanish paprika (Pimentón) to give the dish its characteristic deep, smoky flavor
• If the stew is too thin, mash a handful of the chickpeas against the side of the pot to thicken the sauce
• Adding a splash of sherry vinegar at the end of cooking provides a bright acidity that balances the earthy beans