Spanish Chickpea Stew
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Ingredients
  • 18ounces garbanzo beansmake yourself, or canned, both work!
  • 10ounces fresh spinach, washed and dried
  • 2slices day old breadwith crusts removed and cut into cubes
  • 15pieces Spagnia Marcona almonds
  • 1/4cup tomato sauce
  • 3cloves garlicchopped
  • 1/4cup Spagnia extra virgin Spanish olive oilfor finishing drizzle
  • 2tbsp Spagnia Sherry Vinegar
  • 1tsp ground cumin
  • 1pinch ground cayenne
  • 1tsp saltuse salt to your taste
  • 1pinch pepper
  • 1pinch Spagnia Smoked Paprikafor finishing dusting
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.