CHICKPEA AND SPINACH STEW
"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
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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Ahsan Ahmad
[email protected]I would definitely recommend this stew to others.
Prissma Velazquez
[email protected]This stew is a great source of protein and fiber.
MD_ÆSÎF _ÎSLÆM
[email protected]I love the combination of chickpeas and spinach in this stew.
Bikash Xetri
[email protected]This stew is a great way to warm up on a cold day.
Ruby Espeleta
[email protected]I'm always looking for new and healthy recipes, and this stew definitely fits the bill.
Meya Coward
[email protected]This stew is a great way to get your kids to eat their vegetables.
Esihle Mukelo
[email protected]I'm not a great cook, but this stew was easy to make and turned out great.
Carrie Matthews
[email protected]This stew is also very affordable to make. It's a great way to feed a large family on a budget.
Kusnul Chotimah
[email protected]I made this stew in my slow cooker, and it turned out perfectly. The chickpeas and spinach were so tender, and the broth was thick and flavorful.
zubair baloch
[email protected]This stew is also a great way to use up leftover chickpeas and spinach.
Karlisha Knight
[email protected]I'm a vegetarian, and I'm always looking for new and exciting vegetarian recipes. This stew is definitely a keeper.
Jelea Iancu
[email protected]This stew is perfect for a cold winter night. It's warm, comforting, and filling.
Adrien Martinez
[email protected]I added some extra vegetables to this stew, such as carrots and celery. It was a great way to get some extra nutrients into my meal.
Lakhanpaliya Saab
[email protected]This was a quick and easy weeknight meal. I used canned chickpeas and spinach, and it was still delicious.
Junior García
[email protected]I'm not a huge fan of chickpeas, but this stew was really good. The spinach and spices balanced out the flavor of the chickpeas nicely.
Kaleb Hughes
[email protected]This stew was delicious! I made it for dinner last night and my family loved it. The chickpeas and spinach were cooked perfectly, and the broth was flavorful and satisfying.