Ingredients
Scale
- 2 cans of chickpeas (or 3 cups cooked chickpeas)
- 4 cups fresh spinach leaves
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika (pimentón)
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 4 cups vegetable broth
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Incorporate the minced garlic and red bell pepper, cooking for another 3 minutes until fragrant.
- Stir in the diced tomatoes, smoked paprika, and cumin. Cook for 5 minutes, allowing the flavors to meld and the tomatoes to break down into a rich sauce.
- Add the drained chickpeas into the pot, stirring well to coat them in the spice mixture. Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes to deepen the flavors.
- Stir in the fresh spinach leaves and cook for an additional 5 minutes until the spinach wilts and reduces, enriching the stew with vibrant color and flavor. Season with salt and black pepper to taste.
Notes
- Serve the stew warm, garnished with freshly chopped parsley.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth if needed.
- Pair with crusty bread or Spanish flatbread (pan con tomate) for an authentic experience.
- Add a dash of sherry vinegar or lemon juice at the end for extra brightness.
- Enhance with seasonal vegetables like carrots or zucchini for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg