Spanish Chickpea and Spinach Stew

A comforting and protein-rich stew featuring tender chickpeas, fresh spinach, and a savory tomato base, flavored with traditional Spanish spices. Served with warm crusty bread.

• Prep: 8 min
• Cook: 18 min
• Total: 26 min
• Servings: 3
• Cuisine: Spanish
• Difficulty: Easy
• Cost: $3.05/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Egg-Free
• Nut-Free
• High-Fiber
• Low-Fat
• Pescatarian

Tags

• stir-fry
• quick
• healthy
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.25 teaspoon dried oregano
• 1 can diced tomatoes (undrained)
• 1 can chickpeas (rinsed and drained)
• 1.5 cup vegetable broth
• 5 ounce fresh spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 6 ounce crusty bread (sliced)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook for 5 minutes, until softened.
2. Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
3. Add the diced tomatoes (undrained), chickpeas, and vegetable broth. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing flavors to meld.
4. Stir in the fresh spinach, a handful at a time, until it wilts into the stew. Season with salt and black pepper.
5. Serve the hearty Spanish chickpea and spinach stew hot, alongside slices of crusty bread for dipping.

Notes

The stew tastes even better the next day, making it great for meal prep. It can be thinned with a little extra vegetable broth if desired.

Nutrition (per serving)

• Calories: 474
• Protein: 18.2 g
• Carbohydrates: 75.8 g
• Fat: 7.5 g
• Fiber: 12.6 g
• Sodium: 2068 mg
• Saturated Fat: 0.7 g
• Sugar: 10.5 g