Spanish Chickpea Stew
Author: www.gardenfreshfoodie.com
Recipe type: Main
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 cup chopped onion
- 4 cups cooked and drained chickpeas (or 2 cans), reserving 2 cups cooking liquid
- 1 tbsp minced garlic
- 2 bay leaves
- 1 tsp turmeric
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp ground pepper (or to taste)
- 1 tsp salt
- ¼ tsp ground cloves
- 1-15 oz or pint of canned tomatoes
- ⅓ cup golden raisins
- 11 oz. fresh baby spinach
- 2 tbsp freshly squeezed lemon juice
- freshly grated nutmeg
- pepper to taste
- Garnish: freshly chopped parsley/cilantro and crushed pistachios
- Cook chickpeas and drain, or drain if using canned, and reserve liquid.
- Add onions, spices, and bay leaf to hot pan, adding in a little of the tomato liquid (a few tbsp) to prevent sticking. Sauté until softened.
- Add chickpeas, tomatoes with juice, raisins and enough liquid to measure out to 2 cups. Bring to a simmer and cook for about 20 minutes.
- Once flavors have blended, add in spinach until it wilts. You will need to do this a few handfuls at a time.
- Squeeze in fresh lemon juice, season with salt/pepper and freshly grated nutmeg to taste
- Serve on top of brown rice and garnish with fresh parsley/cilantro and some chopped pistachios for some crunch. Gets even better the next day!
Based on 6 servings: Packed with potassium: 937 mg, 91% Vitamin A, 44% iron, 30% Vitamin C, 12% calcium
Serving size: ⅙ Calories: 192 Fat: 2.7 g Saturated fat: 0 g Carbohydrates: 39.7 g Fiber: 11 g Protein: 9.5 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/spanish-chickpea-stew/
3.2.2885