Spanish Chickpea Stew
Healthy and hearty dish from Spain. Enjoy
Servings 8 people
Calories 300kcal
Ingredients
- 250 grams dry chickpeas or 500 gram canned chickpeas
- 500 grams fresh spinach
- 1-2 slices stale bread
- 30 grams peeled almonds
- 1 tablespoon tomato paste
- 2-3 cloves garlic
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 tablespoons olive oil
- 1 teaspoon cayenne pepper or red pepper flakes
- 250 millilitres water
Instructions
- The night before put the chickpeas in a bowl/pot and cover with water exceeding the top about 15 centimeters. The next day, drain and add fresh water and boil and let simmer until chickpeas are done. Skim the foams if any. Taste a few to understand. Drain and set aside.
- In a large pot add 2 tablespoons of olive oil and heat slightly. Add the spinach and sauté until changes color and set aside.
- Cut the bread into cubes. Peel the almonds if necessary. Add these into a saucepan with two tablespoons of olive oil and sauté until bread is crispy.
- Also add chopped garlic, cumin, black and cayenne peppers. Sauté for another minute. Close the heat and add a tablespoon of vinegar.
- Use a hand blender to chop the bread mixture. Should look like crumbles.
- Add the chickpeas to the bread mixture. Add also a tablespoon of tomato paste. Add enough water to cover the bottom of the pot.
- Add also the spinach and gently mix.
- Heat over medium heat. Taste and adjust spices if necessary.
- Sprinkle smoked paprika on top and serve.
Notes
If not using canned chickpeas soak in water the night before cooking this stew. Soaking chickpeas in water will make them expand doubling in size and will make the cooking time much shorter.
You can add more spinach if you like.