Spinach and Chickpea Stew

Ingredients

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz/400g) chickpeas, drained and rinsed 1 can (14 oz/400g) chickpeas, drained and rinsed
• 1 pound (450g) fresh spinach leaves 1 pound (450g) fresh spinach leaves
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Stir in the ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Cook for another minute to toast the spices and release their flavors.
3. 3.
   Add the drained and rinsed chickpeas to the pot, stirring well to coat them with the spices.
4. 4.
   Gradually add the fresh spinach leaves to the pot, allowing them to wilt down. Stir occasionally to ensure even cooking.
5. 5.
   Once the spinach has wilted, squeeze the juice of one lemon into the pot and season with salt and pepper to taste. Stir well to combine all the flavors.
6. 6.
   Reduce the heat to low and let the stew simmer for about 10 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Espinacas con garbanzos hot, either as a main dish or as a side to accompany other Spanish delicacies.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before using them in the recipe to remove any dirt or grit.
• Chickpeas — If you prefer a creamier texture, you can mash some of the chickpeas with a fork before adding them to the stew.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the stew while it simmers.
• Serve the Espinacas con garbanzos with a drizzle of extra virgin olive oil on top for added richness.
• This dish pairs well with crusty bread or rice to soak up the flavorful stew.
• Adjust the amount of cayenne pepper according to your spice preference.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Spinach and Chickpea Stew in individual bowls, garnished with a sprinkle of smoked paprika and a wedge of lemon on the side. Accompany it with some crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, consider arranging a few whole chickpeas and spinach leaves on top of the stew. Drizzle a swirl of olive oil around the edges of the bowl for an elegant touch.