Spanish-Style Chickpea & Potato Stew

Zubereitung

1. 1

   Prep the ingredients

   Drain and rinse the chickpeas, cut the potato into 1-inch cubes, roughly chop the spinach, dice the onion, and mince the garlic.
2. 2

   Soften the aromatics

   Heat the olive oil in a large Dutch oven over medium heat. Add the onion and garlic and stir often for 4–6 minutes; stir in the smoked paprika for 30 seconds.

   7 Min.
3. 3

   Simmer the potatoes

   Stir in the potato, canned diced tomato, chickpeas, and vegetable broth. Bring to a boil over high heat, then simmer over medium-low heat for 20–24 minutes, stirring occasionally.

   24 Min.

   Tipp: Keep the simmer gentle so the potato pieces hold their shape.

4. 4

   Wilt the spinach

   Stir the spinach into the Dutch oven over medium-low heat for 2–3 minutes. Season with 1/2 tsp salt and a few grinds of black pepper.

   3 Min.
5. 5

   Taste and serve

   Ladle the stew into bowls. Taste and adjust with salt and black pepper before serving.