Flavor-Packed Spanish Chickpea Stew
A vibrant Spanish chickpea stew featuring spinach, almonds, and a touch of smoked paprika. Nutritious, satisfying, and easy to make, this stew is perfect for weeknight dinners or as a tapas-style appetizer. Serve warm or at room temperature with crusty bread for a wholesome, flavorful meal.
Equipment
- Large skillet – 1
- Food processor (small or medium) – 1
- Knife (1)
- Cutting board (1)
- Measuring spoons and cups – 1 set
- Colander – 1
Ingredients
- 1 tbsp Early Harvest Greek extra virgin olive oil for cooking spinach
- 8 –10 oz 225–285 g baby spinach
- 2 ½ oz 70 g blanched almonds
- 2 slices whole wheat bread crust removed, cut into small cubes
- 3 garlic cloves minced
- 1 ¼ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- Salt and black pepper to taste
- 2 tbsp sherry vinegar or red wine vinegar plus extra for finishing
- 1 small onion chopped
- 1 small sweet bell pepper any color, chopped
- 1 lb about 2 cans canned chickpeas, drained and rinsed
- ½ cup 140 g tomato sauce
For garnish:
- Handful fresh cilantro leaves
- Cubed bread toasted in olive oil
- Toasted blanched almonds
- Extra virgin olive oil for drizzling
Instructions
- Wilt the Spinach: Start by heating 1 tablespoon of Early Harvest Greek extra virgin olive oil in a large skillet over medium heat. Once the oil shimmers but hasn’t started smoking, add the baby spinach. Using a spatula or tongs, toss the leaves frequently until they are just wilted and bright green. This process should take 2–3 minutes. Once done, transfer the spinach to a colander to drain any excess liquid and set aside.
- Toast Almonds and Bread Cubes: Return the empty skillet to the stove over medium heat and add a little more olive oil, about a teaspoon. Add the blanched almonds and cubed whole wheat bread to the skillet. Stir continuously to ensure even browning. Toast them until the almonds develop a golden hue and the bread cubes become slightly crisp. This step enhances the flavor and adds a subtle crunch to your stew.
- Sauté Garlic and Spices: Once the almonds and bread are lightly toasted, add the minced garlic, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and black pepper. Stir constantly to evenly coat the bread and almonds with the spices. Cook for about 1–2 minutes until the garlic begins to turn light golden and aromatic. Be careful not to burn the garlic, as it can become bitter.
- Create Almond-Bread Paste: Allow the almond and bread mixture to cool for a few minutes. Then, transfer it to a food processor. Add 2 tablespoons of sherry vinegar or red wine vinegar. Pulse several times until the mixture becomes crumbly yet paste-like. This flavorful paste will thicken the stew and add depth. Set aside for later use.
- Cook the Onion and Bell Pepper: Wipe the skillet clean and return it to medium heat. Add a touch more olive oil and then the chopped onion and bell pepper. Sauté for 5–7 minutes, tossing regularly, until the vegetables soften and release their natural sweetness. Properly softened vegetables will meld seamlessly into the stew, providing a tender base.
- Add Chickpeas and Tomato Sauce: Next, incorporate the drained chickpeas and tomato sauce into the skillet. Pour in 1/2 cup (125 ml) of water to help create a light sauce. Stir to combine everything evenly. Season with salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for approximately 10 minutes. This allows the chickpeas to absorb flavors and the sauce to thicken slightly.
- Incorporate Spinach and Almond-Bread Paste: After the chickpeas have simmered, fold in the wilted spinach and the almond-bread paste. Stir carefully to combine all ingredients, ensuring the spinach and paste are evenly distributed. Let the stew simmer for an additional 5 minutes on low heat. This step enriches the stew with nutty, aromatic flavors and creates a creamy texture without adding dairy.
- Adjust Seasoning and Finish with Vinegar: Taste the stew carefully. If you prefer more heat, sprinkle in a bit more cayenne pepper. For a smokier flavor, add an extra dash of smoked paprika. Finally, finish with a splash more sherry or red wine vinegar to brighten the flavors and create balance.Stir well to ensure the seasoning is consistent throughout the stew.
- Garnish and Serve: Transfer the stew to a large serving bowl. Garnish with fresh cilantro leaves, toasted bread cubes, and additional toasted almonds if desired. Drizzle generously with Early Harvest Greek extra virgin olive oil for an extra layer of richness. Serve warm or at room temperature, paired with your favorite crusty bread. This dish is perfect as a tapas-style appetizer or a satisfying main course.
- Make-Ahead and Storage Tips: To save time, you can prepare the almond-bread paste a day in advance. Store it in a tight-lid glass container in the refrigerator. Leftovers can be refrigerated for 3–4 days and served either cold or reheated on the stove over medium heat with a splash of water. This makes the stew excellent for meal prep or quick weeknight dinners.
Notes
- This stew can serve up to 8 people as a tapas dish or 4 people as a main dinner.
- The almond-bread paste can be prepared a day in advance to save time.
- Adjust spices like cayenne or smoked paprika to match your preferred heat and smokiness.
- For extra creaminess, lightly mash a few chickpeas before stirring in the almond-bread paste.
- Serve warm or at room temperature; the flavors improve slightly after resting for 30 minutes.
