Save to Pinterest A comforting Spanish-inspired stew featuring tender chickpeas and fresh spinach in a creamy, lightly spiced tomato broth — hearty, budget-friendly, and perfect for feeding a crowd.
This recipe has become a family favorite for its cozy flavors and simple prep time, especially during chilly evenings.
Ingredients
- Cooked chickpeas (garbanzos): 700 g, drained and rinsed
- Fresh spinach leaves: 300 g, roughly chopped
- Onion: 1 large, finely chopped
- Carrots: 2 medium, diced
- Garlic cloves: 4, minced
- Canned diced tomatoes (or passata): 400 g
- Olive oil: 3 tbsp
- Smoked paprika: 1½ tsp
- Ground cumin: 1 tsp
- Ground black pepper: ½ tsp
- Bay leaf: 1
- Vegetable stock cube (gluten-free if needed): 1
- Water: 900 ml
- Salt: to taste
- Unsweetened plant-based cream or regular cream: 120 ml
- Red wine vinegar or lemon juice: 1 tbsp
- Fresh parsley: chopped, optional garnish
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté for 5 minutes until softened.
- Step 2:
- Stir in garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.
- Step 3:
- Add diced tomatoes, bay leaf, and black pepper. Cook for 3-4 minutes, stirring occasionally.
- Step 4:
- Add chickpeas, water, and crumbled stock cube. Season with salt. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
- Step 5:
- Remove bay leaf. Use a potato masher or immersion blender to partially mash some chickpeas in the pot for a creamier texture (optional).
- Step 6:
- Stir in spinach and cook for 4-5 minutes until wilted.
- Step 7:
- Lower heat, add plant-based cream (or regular cream). Stir gently and heat through (do not boil).
- Step 8:
- Adjust salt, add vinegar or lemon juice, and stir.
- Step 9:
- Serve hot, garnished with chopped parsley if desired.
Save to Pinterest Sharing this stew with my family sparks joy and warmth, reminding us of home-cooked comfort food.
Preparation Tips
For best results, sauté vegetables until soft to build flavor, and simmer without a lid to concentrate the broth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Variations
Substitute spinach with Swiss chard or kale. Add a pinch of chili flakes for heat or diced red bell pepper for sweetness.
Save to Pinterest This stew is a perfect balance of creamy texture and fresh flavors, great for any season.
Recipe Questions & Answers
- → Can I use dried chickpeas instead of canned?
Yes, soaking and cooking dried chickpeas beforehand works well and can enhance the texture and flavor of the dish.
- → What can I substitute for fresh spinach?
Swiss chard or kale are excellent alternatives that hold up well during cooking and add their own unique flavors.
- → Is plant-based cream necessary?
Plant-based cream adds a dairy-free smoothness, but regular cream can also be used to enrich the broth if dairy is not a concern.
- → How can I adjust the spice level?
Adding chili flakes or diced red bell peppers can increase heat and flavor; omit or reduce for milder tastes.
- → What sides pair best with this stew?
Crusty bread or steamed rice complement the hearty, creamy stew and help soak up the flavorful broth.
- → Can I blend part of the chickpeas for creaminess?
Yes, partially mashing or blending some chickpeas creates a thicker, creamier texture without adding extra ingredients.