Spanish Chickpea and Spinach Stew with Cumin
This heartwarming Spanish Chickpea and Spinach Stew with Cumin is a soul-satisfying dish bursting with rich flavors and nutritious ingredients. Inspired by the rustic kitchens of Spain, it's a perfect symphony of tender chickpeas, wilted spinach, and aromatic spices that come together to create a comforting meal that's both vegan and gluten-free.
Equipment
- Large pot
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced about 1 cup/200 g
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional for heat
- 2 cans chickpeas, drained and rinsed 15 ounces each/425 g each
- 1 can diced tomatoes 14.5 ounces/411 g
- 4 cups vegetable broth
- 5 ounces fresh spinach
- Salt and pepper to taste
- 1 lemon, juiced lemon juice about 3 tablespoons/45 ml
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, if using. Cook for another 2 minutes until fragrant.
- Add the chickpeas and diced tomatoes to the pot. Stir to combine all the ingredients.
- Pour in the vegetable broth and bring the stew to a simmer. Reduce heat to low, cover, and let it cook for 30 minutes.
- After 30 minutes, add the fresh spinach to the pot. Stir until the spinach wilts into the stew, about 3 minutes.
- Season the stew with salt and pepper to taste. Finally, stir in the fresh lemon juice for an added zing.
- Serve hot, with a side of crusty bread if desired.
Notes
For a thicker stew, you can mash some of the chickpeas before adding the spinach.
If you prefer a more soup-like consistency, simply add more vegetable broth.
This stew is even more flavorful the next day, making it perfect for meal prep.
To make it a complete meal, serve with a side of brown rice or quinoa.