Spanish-Style Chickpea & Potato Stew

Name: Spanish-Style Chickpea & Potato Stew
Prep time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 15 oz cans chickpea, drained and rinsed; 4 medium potato, cut into 1-inch cubes; 5 oz spinach, roughly chopped; 1 14.5 oz can canned diced tomato; 1 large onion, diced; 4 cloves garlic, minced; 2 tsp smoked paprika; 3 cups vegetable broth; 1 tbsp olive oil

Chickpeas and potatoes simmer with paprika and tomato, then meet tender spinach in a hearty, meatless one-pot supper.

40 min in all
20 min hands-on
Serves 4
Simple
Freezes well

Allergen flags

Celery

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Chickpea, drained and rinsed2 15 oz cans
Potato, cut into 1-inch cubes4 medium
Spinach, roughly chopped5 oz
Canned diced tomato1 14.5 oz can
Onion, diced1 large
Garlic, minced4 cloves
Smoked paprika2 tsp
Vegetable broth3 cups
Olive oil1 tbsp

Method

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
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
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
Tip: Keep the simmer gentle so the potato pieces hold their shape.
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
Taste and serve
Ladle the stew into bowls. Taste and adjust with salt and black pepper before serving.

Why Tonight would pick this

Only 20 minutes of hands-on work; the oven or the pot does the rest.
It freezes well, so nothing goes to waste.
A Spanish night to keep the week interesting.

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