Spanish Chickpea Stew
Author: 
Recipe type: Main
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Spanish Chickpea Stew Made Oil Free: Vegan and Gluten Free
Ingredients
  • 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
Instructions
  1. Cook chickpeas and drain, or drain if using canned, and reserve liquid.
  2. 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.
  3. 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.
  4. Once flavors have blended, add in spinach until it wilts. You will need to do this a few handfuls at a time.
  5. Squeeze in fresh lemon juice, season with salt/pepper and freshly grated nutmeg to taste
  6. 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!
Notes
Based on 6 servings: Packed with potassium: 937 mg, 91% Vitamin A, 44% iron, 30% Vitamin C, 12% calcium
Nutrition Information
Serving size:  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/