1/1 Photo of Chickpea and Spinach Stew
"Tomato, golden raisins and saffron transform canned chickpeans in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel." Recipe from Food & Wine and was one of their 30 Best Fast Recipes Ever. Recommends serving it with warm, crusty bread. You can also top it off with a spoon of brown rice or some sliced chicken breast for the meat lovers in your family. NOTE: This can also be made in a crockpot by simply adding all ingredients (except the water and oil) into the crockpot and cooking 2 hours on high.
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- 1 cup water
- 10 ounces Baby Spinach
- 4 large garlic cloves, crushed
- 1 teaspoon seasoning salt
- 1 pinch saffron thread
- 2 teaspoons sweet paprika
- 1/2 teaspoon ground cumin
- 1 pinch ground cloves
- 1 pinch fresh ground pepper
- 2 (15 ounce) cans chickpeas, with their liquid
- 1/4 cup extra virgin olive oil
- 1 small onion, finely chopped
- 1 large tomato, peeled and coarsely chopped (you may substitute a small can of diced tomatoes of you like)
- 1/2 cup golden raisin
- 1Pour the water into a large deep skillet and bring to a boil.
- 2Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
- 3Using the flat side of a large knife, mash the garlic to a paste with salt and saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
- 4Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
- 5Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
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Nutritional Facts for Chickpea and Spinach Stew
Serving Size: 1 (442 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 468.4
- Calories from Fat 149
- Total Fat 16.6 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 701.0 mg
- Total Carbohydrate 70.4 g
- Dietary Fiber 13.0 g
- Sugars 13.1 g
- Protein 14.2 g
The following items or measurements are not included: