Spanish Chickpea and Spinach Stew with Garlic Roasted Potatoes
Tips for Experienced Cooks
For an extraordinary depth of flavor, try roasting the spices before adding them to the pot. Heat a dry pan and lightly toast the smoked paprika, ground cumin, and dried thyme until they release their aroma. Be careful not to burn them. Adding a splash of white wine to deglaze the pot after sautéing the onions and spices can also introduce a complex flavor profile. Consider using homemade broth instead of store-bought for a richer taste. For an added twist, incorporate a small amount of chopped preserved lemon in the stew for a unique, tangy flavor that complements the chickpeas and spinach perfectly.
Step 1: Prepare the chickpeas and spinach
Drain and rinse the cooked chickpeas. Wash and roughly chop the baby spinach.
- 1 pound chickpeas (cooked)
- 8 ounces baby spinach
Step 2: Roast the potatoes
Preheat the oven to 400°F. Toss the cubed potatoes and peeled garlic cloves with 1 tablespoon of the olive oil. Season with salt and pepper. Spread the potatoes and garlic on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- 1 pound Yukon Gold potatoes (peeled and cubed)
- 10 cloves garlic (peeled)
- 1 tablespoon olive oil
- Salt and pepper to taste
Step 3: Sauté the onions and spices
Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Then add the smoked paprika, ground cumin, dried thyme, salt, and pepper. Cook for 1 minute to toast the spices.
- 1 onion (diced)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step 4: Simmer the stew
Add the chickpeas, diced tomatoes, and broth to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, until slightly thickened. Then stir in the chopped spinach and cook for 2-3 minutes more until the spinach is wilted.
- 1 pound chickpeas (cooked)
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable or chicken broth
- 8 ounces baby spinach (chopped)
Step 5: Serve
Serve the Spanish chickpea and spinach stew warm, with the roasted garlic potatoes on the side. Optionally, garnish with a squeeze of fresh lemon juice.
- Roasted garlic potatoes from step 2
- Lemon juice (optional)
Fresh Produce & Herbs
- 1 pound chickpeas
- 1/2 pound baby spinach
- 1 pound Yukon Gold potatoes
- 1 whole onion
- 1 whole lemon
Seasonings & Spices
- 10 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 1 can diced tomatoes
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil
