The MOTHER of ALL Chickpea Stews | Spanish Chickpea & Spinach Stew

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically cheaper and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water can be used to reduce costs.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and has a longer shelf life.

Heat a large fry pan or stock pot over medium heat and add 2 tablespoons of extra virgin olive oil.

Add 10 blanched marcona almonds and 3 cloves of garlic (skinned) to the pan after about 2 minutes of heating the oil.

Continuously mix the garlic and almonds for about 3 minutes until they are light golden brown, then remove from heat.

Transfer the garlic and almonds to a mortar, add 2 tablespoons of finely chopped parsley, and season lightly with sea salt. Pound into a paste using a pestle.

In the same fry pan, heat the olive oil again over medium heat and add one diced medium onion, mixing continuously.

After about 4 minutes, when the onion is translucent, add 1 teaspoon of sweet smoked Spanish paprika and 0.5 teaspoon of ground cumin, mixing well.

Add 1 tablespoon of sherry vinegar and 0.5 cup of tomato sauce to the pan, mixing and simmering for a couple of minutes until thickened.

Add 2 cups of cooked chickpeas to the pan, season with sea salt and freshly cracked black pepper, and mix gently.

Pour in 2 cups of vegetable broth and add 0.25 teaspoon of saffron threads, along with the almond and garlic paste. Mix everything well.

Increase the heat to high until the broth comes to a boil, then cover and reduce heat to low medium, simmering for about 5 minutes.

After 5 minutes, remove the lid and add 5 ounces of fresh spinach, mixing until wilted.

Remove the pan from heat and serve the stew in a shallow bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary