Spanish Chickpea and Spinach Stew with Garlic Roasted Potatoes
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María Sandra
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This Spanish Chickpea and Spinach Stew with Garlic Roasted Potatoes is a nourishing, flavorful dish that comes together in about an hour. Start by roasting the potatoes and garlic in the oven, then sauté the aromatics and spices on the stovetop. Simmer the chickpea stew with tomatoes and spinach until thickened and tender. The combination of smoky paprika, cumin, and bright lemon will transport your tastebuds to the Mediterranean. Enjoy this hearty, vegetarian meal with the crispy roasted potatoes for a satisfying family dinner.
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
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