Andalusian Chickpea Spinach Stew with Paprika

Name: Andalusian Chickpea Spinach Stew with Paprika
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Olive Oil; Onion; Garlic Cloves; Smoked Paprika; Ground Cumin; Canned Chickpeas; Vegetable Broth; Bay Leaves; Spinach Leaves; Lemon Juice; Salt; Black Pepper

A hearty and flavorful Mediterranean delight

This Andalusian chickpea spinach stew, enriched with smoky paprika, offers a comforting and nutritious meal that brings the taste of the Mediterranean to your table.

1 h 30 min
4
Intermediate

Ingredients

For the Stew Base

Olive Oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic Cloves

3, minced

Smoked Paprika

2 teaspoons

Ground Cumin

1/2 teaspoon

For the Chickpeas

Canned Chickpeas

2 cups, drained and rinsed

Vegetable Broth

4 cups

Bay Leaves

For the Spinach

Spinach Leaves

4 cups, thoroughly washed

Lemon Juice

1 tablespoon

Seasonings

Salt

To taste

Black Pepper

To taste

Preparation

Preparing the Stew Base

Heat the oil

Heat olive oil in a large pot over medium heat.

Sauté the onion

Add onion and sauté until translucent, around 5-7 minutes.

Add spices

Stir in garlic, smoked paprika, and ground cumin; cook for an additional 1-2 minutes.

Use high-quality smoked paprika for an authentic flavor.

Preparing the Chickpeas and Spinach

Combine chickpeas and broth

Add the chickpeas, vegetable broth, and bay leaves to the pot.

Simmer

Bring to a simmer and let cook for 25-30 minutes to meld flavors.

Keep an eye on the broth level; add a little water if necessary to keep the stew moist.

Add spinach

Add spinach, stir in lemon juice, and cook until spinach wilts.

Crush a few chickpeas against the pot wall to naturally thicken the stew.

Cooking Process

Sautéing

Sauté onions until transparent and fragrant.

Simmering

Simmer the chickpeas with spices to infuse flavor.

Wilting

Gently fold in spinach towards the end of cooking.

Plating & Serving