Spanish Chickpea and Spinach Stew
Try this Spanish chickpea and spinach stew recipe, or contribute your own.
Try this Spanish chickpea and spinach stew recipe, or contribute your own.
- 1/2 tsp salt
- black pepper to taste
- 3 garlic cloves finely chopped
- 1 medium red onion finely chopped
- 2 tbsp / 30 ml oil (i used olive oil)
- 3 tsp cumin (ground)
- 1 1/2 tsp smoked paprika (ground)
- 1/4- 1/2 tsp cayenne pepper or hot chilli powder
- 2-3 tsp brown sugar
- 2 x 400 g tins of peeled plum tomatoes
- 1 tbsp of tomato paste
- 1 1/2 cups of cooked chickpeas
- 200 g of spinach
- a handful of almond flakes toasted
- fresh parsley chopped (optional)
- cooked rice (i used brown) to serve with
- Carbohydrate 0.0216033333333333 g
- Cholesterol 0 mg
- Fat 0.00108666666666667 g
- Fiber 0.00883333333333333 g
- Protein 0.00365 g
- Saturated Fat 0.000326666666666667 g
- Serving Size 1 1 Serving (50g)
- Sodium 0.0146666666666667 mg
- Sugar 0.01277 g
- Trans Fat 4.66666666666669E-05 g
- Calories 0 calories
Step-by-step
- Heat up the oil in a large frying pan (ideally with a lid).
- Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.
- Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
- Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
- Add tomato paste to the pan and stir it into the onion and garlic mixture.
- Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan, salt and half of the sugar.
- Let the sauce thicken by simmering it on a low heat with no lid on. Give the sauce a good stir from time to time.
- Once the sauce thickens, taste it and season with some black pepper and more sugar if needed. I used 3 tsp of sugar in this recipe as my tomatoes were quite tangy, but you may not need as much.
- Stir in cooked chickpeas and let them warm through.
- Now add in the spinach and place the lid on to let spinach wilt and cook in the steam. If you are not in a rush, you can gently pan-fry the spinach in a little olive oil and garlic separately and then add it to the dish, but that’s optional.
A Weeknight Wonder: My Simple Spanish Chickpea and Spinach Stew
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Many evenings, I'm juggling work emails, homework help, and the endless to-do list that accompanies motherhood. That’s why I rely heavily on quick, easy recipes that don't compromise on flavour or nutrition. This Spanish chickpea and spinach stew is my go-to; it’s ready in under an hour and is packed with flavor and goodness. It's the perfect example of how a simple weeknight dinner can be both satisfying and comforting.
The beauty of this recipe lies in its versatility. I often adapt it based on what I have on hand. Sometimes, I add a handful of chorizo for a spicier kick, other times I swap the spinach for kale or even a mix of greens from my garden. The chickpeas provide a hearty protein base, while the spinach offers a boost of iron and vitamins. The combination of smoky paprika and warming cumin creates a depth of flavour that's incredibly satisfying. And honestly, the best part? It’s almost effortless to prepare. Even on my busiest days, I can confidently whip this up and know I'm providing my family with a delicious and healthy meal.
The process itself is incredibly straightforward. It begins with gently sautéing onions and garlic, building a base of flavour that's foundational to the entire dish. Adding spices at this stage is key to unlocking their full aroma. Then, the simple act of simmering the tomatoes, chickpeas, and spinach creates a rich, flavorful stew that’s perfect for a cozy night in. I often serve it alongside some fluffy brown rice, which soaks up the delicious sauce beautifully. This dish is a testament to the idea that healthy eating doesn't have to be complicated or time-consuming. It's a celebration of simple ingredients transformed into something truly special.
Beyond the practicality and deliciousness, there’s a certain nostalgia associated with this stew for me. It reminds me of simpler times, of sharing meals around the table with loved ones, of the comfort food that nourishes both body and soul. It's a dish that transcends the everyday; it’s a taste of warmth, connection, and the joy of simple, home-cooked meals.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a chopped chili pepper for extra heat.
- Add some protein: Include cooked chorizo, sausage, or chicken for a heartier meal.
- Make it vegetarian/vegan: Ensure your chickpeas are prepared without animal products.
- Change up the greens: Substitute spinach with kale, chard, or other leafy greens.
- Garnish generously: Toasted almonds, fresh parsley, or a dollop of plain yogurt add a lovely finishing touch.
- Serve it with: Crusty bread, rice, quinoa, or couscous all make excellent accompaniments.
This Spanish chickpea and spinach stew is more than just a recipe; it's a testament to the power of simple ingredients, a comforting hug in a bowl, and a reminder that even on the busiest of days, a healthy and delicious meal is within reach. I hope you enjoy it as much as I do!
