Spanish Chickpea Stew

Spanish Chickpea Stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Spanish Chickpea Stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Servings Prep Time Cook Time
4 10 20
Servings Prep Time
4 10
Cook Time
20
Ingredients
  • 18 ounces garbanzo beans make yourself, or canned, both work!
  • 10 ounces fresh spinach, washed and dried
  • 2 slices day old bread with crusts removed and cut into cubes
  • 15 pieces Spagnia Marcona almonds
  • 1/4 cup tomato sauce
  • 3 cloves garlic chopped
  • 1/4 cup Spagnia extra virgin Spanish olive oil for finishing drizzle
  • 2 tbsp Spagnia Sherry Vinegar
  • 1 tsp ground cumin
  • 1 pinch ground cayenne
  • 1 tsp salt use salt to your taste
  • 1 pinch pepper
  • 1 pinch Spagnia Smoked Paprika for finishing dusting
Servings:
Units:
Ingredients
  • 18 ounces garbanzo beans make yourself, or canned, both work!
  • 10 ounces fresh spinach, washed and dried
  • 2 slices day old bread with crusts removed and cut into cubes
  • 15 pieces Spagnia Marcona almonds
  • 1/4 cup tomato sauce
  • 3 cloves garlic chopped
  • 1/4 cup Spagnia extra virgin Spanish olive oil for finishing drizzle
  • 2 tbsp Spagnia Sherry Vinegar
  • 1 tsp ground cumin
  • 1 pinch ground cayenne
  • 1 tsp salt use salt to your taste
  • 1 pinch pepper
  • 1 pinch Spagnia Smoked Paprika for finishing dusting
Servings:
Units:
Instructions
  1. Coat a large saucepan with extra virgin olive oil (approx. 2 T) and heat to medium high. Before the oil gets too hot, add the spinach (in batches if necessary). Sauté the spinach until just wilted and remove to strain in a colander.
  2. Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side.
  3. Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown.
  4. Transfer the ingredients to a blender/food processor and add the sherry vinegar. Blend the ingredients together until you have a thick paste (don't over blend and make it gooey). Return the paste to the saucepan and add your garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out.
  5. Add the spinach and stir gently until it is evenly incorporated and hot. Season with salt and pepper. Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top. You can add a hard boiled egg cut in two on each plate if desired.