Spanish Chickpea And Spinach Stew Food

CHICKPEA, CHORIZO & SPINACH STEW

Chickpea, chorizo & spinach stew image

For a healthy, warming supper that takes little effort or time, you can't beat this simple one-pan dish

Provided by Thomasina Miers

Time 30m

Number Of Ingredients 13

Ingredients

3-4 tbsp extra-virgin olive oil
1 onion , chopped
1 carrot , finely diced
1 celery stick, finely diced
few thyme sprigs
2 bay leaves
2 garlic cloves , finely chopped
200g chorizo , diced
¼ tsp cinnamon
1 tsp hot smoked paprika
2 x 410g/14oz cans chickpeas , rinsed and drained
1-2 tbsp sherry vinegar
400g bag spinach leaves, washed and drained

Steps:

Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.

Nutrition Facts : Calories 487 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 3.36 milligram of sodium

SPANISH CHICKPEA & SPINACH STEW

Spanish Chickpea & Spinach Stew image

Provided by Albert Bevia @ Spain on a Fork

Categories Main Course

Number Of Ingredients 15

Ingredients

2 tbsp extra virgin olive oil (30 ml)
10 blanched raw almonds
3 cloves garlic
1 onion
1 tsp sweet smoked Spanish paprika (2.30 grams)
1/2 tsp ground cumin (1 gram)
1/2 cup tomato sauce (115 grams)
2 cups cooked chickpeas (400 grams)
2 cups vegetable broth (475 ml)
1/4 tsp saffron threads (.17 grams)
5 oz fresh spinach (150 grams)
2 tbsp finely chopped parsley (8 grams)
1 tbsp sherry vinegar (15 ml)
pinch sea salt
dash black pepper

Steps:

Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic
After heating the oil for 2 minutes, add the almonds & cloves of garlic into the pan, mix with the olive oil continuously, after 3 minutes and the ingredients are lightly browned, remove the pan from the heat, transfer the almonds & garlic into a mortar, add in 2 tbsp finely chopped parsley and a little sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside
Using the same pan, heat it with a medium heat again, after 2 minutes add in 1 onion roughly diced, mix with the olive oil, after 4 minutes and the onions are translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1 tbsp sherry vinegar and 1/2 cup tomato sauce, mix together and simmer
After 3 minutes and the tomato sauce has thickened, add in 2 cups cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, pinch in a 1/4 tsp saffron threads and add the almond & garlic mixture, turn up the heat to a medium-high heat, mix together and bring to a boil, then place a lid on the pan and lower the heat to a low-medium heat
After simmering for 5 minutes, remove the lid, add in 5 oz fresh spinach, mix together so the spinach wilts, once its all been wilted, remove the pan from the heat, transfer into shallow bowls, enjoy!

Nutrition Facts : Calories 355 kcal, Carbohydrate 34 g, Protein 13 g, Fat 21 g, SaturatedFat 3 g, Sodium 1779 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 17 g, ServingSize 1 serving

CHICKPEA AND SPINACH STEW

Chickpea and Spinach Stew image

"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.

Provided by januarybride

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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 tomatoes, peeled and coarsely chopped (you may substitute a small can of diced tomatoes of you like)
1/2 cup golden raisin

Steps:

Pour the water into a large deep skillet and bring to a boil.
Add 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.
Using 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.
Wipe 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.
Add 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.

Nutrition Facts : Calories 468.4, Fat 16.6, SaturatedFat 2.2, Sodium 701, Carbohydrate 70.4, Fiber 13, Sugar 13.1, Protein 14.2

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Pour the water into a large deep skillet and bring to a boil. Add 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.
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