Spanish 25 min

Chickpea and Spinach Stew

Name: Chickpea and Spinach Stew
Total time: 25 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 cans (15 oz each) chickpeas, drained; 4 cups fresh spinach; 1 can (14.5 oz) diced tomatoes; 1 medium onion, diced; 4 cloves garlic, minced; 2 tablespoons olive oil; 1.5 teaspoons smoked paprika; 1 teaspoon cumin; ½ teaspoon cayenne; 1 slice white bread, torn; 2 tablespoons sherry vinegar; Salt and black pepper to taste; Crusty bread for serving

vegangluten-freedairy-freehealthy

Ingredientsfor 2

300

Cal

14g

Protein

42g

Carbs

10g

Fat

12 cans (15 oz each) chickpeas, drained
24 cups fresh spinach
31 can (14.5 oz) diced tomatoes
41 medium onion, diced
54 cloves garlic, minced
62 tablespoons olive oil
71.5 teaspoons smoked paprika
81 teaspoon cumin
9½ teaspoon cayenne
101 slice white bread, torn
112 tablespoons sherry vinegar
12Salt and black pepper to taste
13Crusty bread for serving

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Instructions

1
Heat olive oil in a large skillet over medium heat. Add torn bread and cook, stirring, 2–3 minutes until golden and crispy. Remove and set aside — this will be ground into a picada, a traditional thickener.
2
Add onion to the same pan and cook 5 minutes until golden. Add garlic and cook 1 minute. Add smoked paprika, cumin, and cayenne, cooking 1–2 minutes until fragrant.
3
Add chickpeas and diced tomatoes. Simmer 10 minutes until the sauce thickens. Grind the toasted bread in a food processor or crush with a rolling pin into coarse crumbs. Stir the bread crumbs and sherry vinegar into the stew — the bread thickens the stew and adds body.
4
Add spinach and stir until fully wilted. Season generously with salt and pepper. The stew should be thick, rich, and deeply spiced. Serve with crusty bread to scoop up the sauce.