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Copy LinkSpanish Chickpea and Spinach Stew
Servings: 4
Total Time: 9 hours 30 minutes
Ingredients
8 ounces dried garbanzo beans (chickpeas)
1 TBSP plus 2 TBSP olive oil
6 ounces fresh baby spinach
2 ounces whole wheat bread, cut into cubes
1/4 cup raw almonds
1 roma tomato, roughly chopped
2 garlic cloves, peeled and roughly chopped
2 TBSP red wine vinegar
2 tsp smoked paprika
1 tsp ground cumin
1/8 tsp cayenne pepper
salt & pepper
Directions
1. Sort through the chickpeas to remove any stones or debris. Rinse the chickpeas then place in a large bowl and cover with plenty of cold water. Cover the bowl and refrigerate for at least 8 hours.
2. Drain the chickpeas and add them to a dutch oven covered with plenty of water and 1/4 tsp salt. Bring to a boil over medium-high heat.
3. Cover the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat while covered, stirring occasionally, until chickpeas are tender, about 1 hour. Drain the chickpeas and set aside.
4. Heat 1 TBSP of olive oil in the now empty dutch oven over medium-high heat. Add the spinach and cook while stirring until spinach is wilted, about 3 minutes. Transfer the spinach to a bowl and set aside.
5. Heat 2 TBSP of olive oil in the now empty dutch oven over medium-high heat. Add the bread cubes and almonds and cook, stirring often, until the bread is lightly toasted, 2 to 3 minutes.
6. Transfer the bread and almonds to a food processor along with the tomato, garlic, vinegar, paprika, cumin, cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Blend the mixture until well combined.
7. Transfer the mixture from the food processor to the dutch oven over medium-low heat. Add the chickpeas, spinach, and 1/4 cup of water and stir until well combined. Cook, stirring occasionally, until heated through, about 5 minutes. Taste and season with additional salt & pepper if necessary.
2. Drain the chickpeas and add them to a dutch oven covered with plenty of water and 1/4 tsp salt. Bring to a boil over medium-high heat.
3. Cover the dutch oven and reduce the heat to medium-low. Simmer over medium-low heat while covered, stirring occasionally, until chickpeas are tender, about 1 hour. Drain the chickpeas and set aside.
4. Heat 1 TBSP of olive oil in the now empty dutch oven over medium-high heat. Add the spinach and cook while stirring until spinach is wilted, about 3 minutes. Transfer the spinach to a bowl and set aside.
5. Heat 2 TBSP of olive oil in the now empty dutch oven over medium-high heat. Add the bread cubes and almonds and cook, stirring often, until the bread is lightly toasted, 2 to 3 minutes.
6. Transfer the bread and almonds to a food processor along with the tomato, garlic, vinegar, paprika, cumin, cayenne, 1/2 tsp salt, and 1/4 tsp pepper. Blend the mixture until well combined.
7. Transfer the mixture from the food processor to the dutch oven over medium-low heat. Add the chickpeas, spinach, and 1/4 cup of water and stir until well combined. Cook, stirring occasionally, until heated through, about 5 minutes. Taste and season with additional salt & pepper if necessary.
