Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

A hearty and flavorful Spanish stew made with chickpeas, spinach, and smoky spices, perfect for a gluten-free vegetarian meal.

45m4 servings

320 cal|15g protein|40g carbs|12g fat|10g fiber

Ingredients

2 15oz cans Chickpeas (canned)
about 285 g Spinach (fresh)
1 medium Onion
3 cloves Garlic
1 tsp Smoked paprika
0.5 tsp Cumin
2 cups Vegetable broth
2 tbsp Olive oil
1 tbsp Lemon juice
0.5 tsp Salt
0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Open the 2 15oz cans of chickpeas and drain them in a colander. Rinse the chickpeas under cold running water, then set them aside.
2Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic.
3Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion and minced garlic. Cook, stirring often, for 5 to 7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
4Stir in the 1 teaspoon of smoked paprika and the 0.5 teaspoon of cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5Add the drained and rinsed chickpeas and the 2 cups of vegetable broth to the pot. Stir everything together and bring the mixture to a simmer. Let it simmer gently for 10 minutes.
6Add the about 285 g of fresh spinach to the pot, a handful at a time if necessary, stirring it into the hot liquid. Cook for 2 to 4 minutes, or until all the spinach has wilted down into the stew.
7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Season the stew with the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper.
8Serve the Spanish Chickpea and Spinach Stew hot. It pairs well with gluten-free bread or a side of rice.

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