Spanish Chickpea Stew (Spinach and Chickpeas)
A smoky and satisfying Spanish tapa from Andalucía, with a surprising mix of spices coating spinach and chickpeas.
Servings: 6
Ingredients
- 3 tbsp This is an affiliate link.olive oil divided
- 60g / 3/4 cup breadcrumbs or 2 thick slices of bread
- 4 cloves garlic sliced
- 1 tbsp cumin
- 2 tsp Spanish smoked paprika or sweet paprika
- 1/2 tsp dried coriander
- 1/2 tsp cayenne
- 1/2 tsp salt
- 2 tbsp sherry vinegar
- 1 tbsp tomato paste
- 250ml / 1 cup water
- 270g / 1¾ cups canned chickpeas drained
- 400g / 14oz fresh spinach
Instructions
- Heat 1 tbsp of olive oil in a pan and add the breadcrumbs, sliced garlic, cumin, smoked paprika, coriander and toast the breadcrumbs while stirring the whole time until they turn golden and the spices are fragrant.
- Remove to a blender, then add the remaining olive oil, sherry vinegar, tomato paste, water and salt and blend until smooth.
- Add the spinach to a large bowl and scold it with boiling water until wilted, drained, and add to the pan with the breadcrumb paste and chickpeas, sauté covered over low heat for 10 minutes until heated through and the flavours are blended. Taste and add more salt if needed.
Nutrition
Calories: 169kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 471mg | Potassium: 530mg | Fiber: 4g | Sugar: 1g | Vitamin A: 6710IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 4mg