Spanish Chickpea Stew (Recipe)
May 5, 2020
Spanish Chickpea Stew Recipe
1 tbsp extra virgin olive oil
8 to 10 oz/283.5 g baby spinach
2 1/2 oz/ 70.8 g blanched almonds
2 slices whole wheat bread, crust removed, cut into small cubes
3 garlic cloves, minced
1 1/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper
2 tbsp sherry vinegar or red wine vinegar, more for later
1 small onion, chopped
1 small sweet bell pepper (any color), cored and chopped
1 lb canned chickpeas, drained and rinsed
1/2 cup/ 141.7 g tomato sauce
Handful fresh cilantro leaves
Cubed bread, toasted in olive oil
Toasted blanched almonds
In a large skillet like this one, heat 1 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add spinach and cook, tossing regularly, until just wilted. Transfer spinach to a colander to drain.
Return skillet to heat and add a little more extra virgin olive oil. Add blanched almonds and bread. Saute briefly until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper. Cook briefly until garlic gains a little color, be sure to toss well so that the spices coat the almonds and bread.
Let cool briefly, then transfer almond and bread mixture to food processor fitted with a blade (a small food processor like this one works really well here.) Add vinegar and pulse a few times until you have a thick, crumbly, paste-like mixture. Set aside for now.
Wipe the skillet and add a little more extra virgin olive oil. Add chopped onion and bell pepper and cook, tossing regularly, until tender. Add chickpeas, tomato sauce, and 1/2 cup (125 ml) water. Season with salt and pepper. Bring to a high simmer, then lower heat and let simmer on low for about 10 minutes.
Add the wilted spinach and almond-bread mixture to the chickpeas. Stir and let simmer another 5 minutes. Taste and adjust salt and pepper and spices to your liking (if you like it a little more spicy, add a dash more cayenne. And if you want it a bit more smoky, add a dash of smoked paprika.)
Finish with a splash more vinegar. Garnish with cilantro, toasted bread, and toasted blanched almonds (optional). Transfer to a serving bowl and add a generous drizzle of extra virgin olive oil. Enjoy warm or at room temperature with your favorite crusty bread!
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