Discover the comforting flavors of Spain with our delicious chickpea and spinach stew. Packed with protein and nutrients, this vegetarian-friendly dish is perfect for a satisfying meal. Learn how to create this authentic Spanish Chickpea Stew with Spinach in your own kitchen.

Hearty Spanish Chickpea and Spinach Stew Recipe

Special diet: gluten-free, nut-free, soy-free, vegan

Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4

Ingredients:

• 1 Tablespoon olive oil
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 Tablespoons tomato paste
• 1-28 ounce can crushed tomatoes
• 2-15.5 ounce cans chickpeas, (about 3 cups) rinsed and drained
• 1 cup water
• 5 ounces baby spinach
• salt and pepper, to taste

Method:

1. Heat the olive oil over medium heat in a large saute pan or pot. Add the onion and saute until it’s soft and slightly translucent.
2. Add the garlic, smoked paprika, cumin, coriander, and tomato paste and saute about 30 seconds until combined.
3. Stir in the crushed tomatoes, chickpeas, and water. Simmer, stirring occasionally, until the stew has reached your desired thickness.
4. Remove the pan from the heat and stir in the spinach. Taste and add salt and pepper, as desired.

NOTE:

Leftover stew can be refrigerated for 3-4 days or can be frozen in the deep freezer for up to 1 month.