-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
245
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This classic Spanish dish merges the hearty, nourishing elements of chickpeas (garbanzos) with the freshness of spinach to create a delightful vegan stew. ‘Garbanzos con Espinacas’ is a testament to the simplicity and depth of Spanish cuisine, offering a dish that’s both rich in flavor and nutrients. Originating from Andalusia, this recipe has traversed beyond its regional roots to become a beloved vegan option worldwide. The preparation involves simmering chickpeas with a blend of aromatic spices, garlic, and tomatoes, followed by the addition of fresh or frozen spinach, resulting in a perfectly balanced dish. This recipe embodies the essence of wholesome, plant-based cooking, making it an ideal choice for those seeking a nourishing, comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 400g canned chickpeas, drained and rinsed
- 400g canned diced tomatoes
- 200g fresh or frozen spinach
- Salt and pepper to taste
- 1 teaspoon sherry vinegar
- Water as needed
Steps:
- Heat olive oil in a pan over medium heat. Add onion and garlic, cook until soft.
- Stir in cumin, paprika, and cayenne pepper, cooking for a minute until fragrant.
- Add chickpeas and tomatoes, simmer for 15 minutes. If the stew seems too thick, add a little water.
- Incorporate spinach, cooking until wilted. Season with salt, pepper, and sherry vinegar.
- Serve hot, with a drizzle of olive oil if desired.
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