Spanish Smoky Pimentón Chickpea and Spinach Stew
Spanish-style chickpea and spinach stew simmered with onion, red pepper, smoked pimentón, garlic, tomatoes, wine, and vinegar.
- 800 g Tinned chopped tomatoes
- 400 g Tinned chickpeas, drained and rinsed
- 1 unit Large onion
- 1 unit Red bell pepper
- 200 g Spinach
- 15 g Smoked paprika (Pimentón)
- 4 cloves Garlic cloves
- 100 ml Dry white wine or vegetable stock
- 40 ml Olive oil
- 1 tbsp Sherry vinegar (or red wine vinegar)
- 4 slices Crusty bread (for serving)
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Add to a shopping listHow the shopping list works →- Step 1
Chop the onion and red pepper into medium dice. Mince the garlic.
- Step 2
Heat the olive oil in a large, deep pan or casserole dish over medium heat. Sauté the onion for 5 minutes until softened.
- Step 3
Add the red pepper and cook for another 5 minutes. Add the minced garlic and the smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the paprika.
- Step 4
Deglaze the pan with the white wine or stock, scraping up any browned bits. Let it bubble and reduce slightly (2 minutes).
- Step 5
Pour in the tinned chopped tomatoes and the rinsed chickpeas. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavours to meld. This is a slow-simmer/braising technique.
- Step 6
Stir in the sherry vinegar. Taste and adjust seasoning (salt/pepper).
- Step 7
Stir in the spinach in batches until wilted into the stew (about 2 minutes).
- Step 8
Serve hot, ladled into bowls, with a slice of crusty bread for dipping.
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