Spanish Smoky Pimentón Chickpea and Spinach Stew with Herbed Polenta
Chickpeas and spinach simmer with smoked paprika, onion, garlic and tomatoes, served over quick-cook polenta and rosemary.
- 400 g Tinned chickpeas (drained weight approx)
- 250 g Fresh spinach
- 400 g Tinned chopped tomatoes
- 1 medium Onion
- 3 cloves Garlic cloves
- 10 g Smoked paprika (Pimentón)
- 300 ml Vegetable stock
- 150 g Quick-cook polenta
- 5 g Fresh rosemary
- 2 tbsp Olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the polenta: Bring 1 litre of water (or stock/water mix) to a boil. Slowly whisk in the polenta (150g) while simmering, stirring constantly for 5 minutes until thick. Stir in 10ml olive oil, finely chopped rosemary (5g), salt, and pepper. Cover and keep warm.
- Step 2
For the stew: Heat 20ml olive oil in a deep saucepan or casserole dish over medium heat. Sauté the diced onion until translucent (5 minutes).
- Step 3
Add the minced garlic (3 cloves) and the smoked paprika (10g). Cook for 1 minute until the paprika blooms and is very fragrant.
- Step 4
Add the chopped tomatoes (400g) and vegetable stock (300ml). Bring to a gentle simmer.
- Step 5
Stir in the drained chickpeas (400g). Let the stew bubble gently, uncovered, for 15 minutes to allow the flavours to meld and the sauce to thicken slightly (this is the braising/simmering step).
- Step 6
Stir in the fresh spinach (250g) in batches until wilted completely (about 2 minutes). Taste and adjust seasoning, adding a splash of vinegar or lemon juice if needed for brightness.
- Step 7
Serve the smoky chickpea stew piping hot spooned over generous portions of the herbed polenta.
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