Spanish Chickpea Stew with Spinach
Hearty and comforting, this rustic soupy Spanish Chickpea Stew is loaded with chickpeas and spinach in a smoky tomato broth.
Servings: 4
Calories: 296kcal
Ingredients
- 1 Tablespoon extra virgin 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
Instructions
- 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.1 Tablespoon extra virgin olive oil, 1 small red onion
- Add the garlic, smoked paprika, cumin, coriander, and tomato paste and saute about 30 seconds until combined.3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 Tablespoons tomato paste
- Stir in the crushed tomatoes, chickpeas, and water. Simmer, stirring occasionally, until the stew has reached your desired thickness.1-28 ounce can crushed tomatoes, 2-15.5 ounce cans chickpeas, 1 cup water
- Remove the pan from the heat and stir in the spinach. Taste and add salt and pepper, as desired.5 ounces baby spinach, salt and pepper
Notes
Leftover stew can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months.
Nutrition
Calories: 296kcal | Carbohydrates: 45g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 862mg | Potassium: 977mg | Fiber: 14g | Sugar: 7g | Vitamin A: 3955IU | Vitamin C: 24mg | Calcium: 170mg | Iron: 6mg
