Direct answer: Fry onion and garlic, add smoked paprika, chickpeas and tinned tomatoes, simmer briefly, then wilt spinach into the stew before serving.
Spanish chickpea and spinach stew is simple but deep-tasting because smoked paprika does a lot of work. It is fast enough for a weeknight and filling enough with bread or rice.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, sliced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin, optional
- 1 x 400g tin chickpeas, drained
- 1 x 400g tin chopped tomatoes
- 100ml vegetable stock or water
- 150g spinach
- 1 tsp sherry vinegar or lemon juice
- Salt and black pepper
- Bread, rice or potatoes, to serve
Method
- Heat the olive oil in a pan and cook the onion for 6 minutes.
- Add the garlic and cook for 1 minute without burning it.
- Stir in the smoked paprika and cumin for 20 seconds.
- Add the chickpeas, tomatoes and stock. Simmer for 15 minutes.
- Stir in the spinach until wilted.
- Finish with vinegar or lemon juice, salt and black pepper.
Notes
Smoked paprika burns easily, so add the liquid soon after the spice. For a thicker stew, mash some chickpeas. A fried egg on top makes it more substantial.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout.