Spanish-Style Chickpea & Potato Stew

Name: Spanish-Style Chickpea & Potato Stew
Prep time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Espagnole
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 en tout
20 min aux fourneaux
Pour 4 pers.
Simple
Se congèle bien

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Ingrédients

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

Préparation

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
Astuce: 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.

Pourquoi Tonight choisirait ce plat

Seulement 20 minutes aux fourneaux ; le four ou la casserole font le reste.
Il se congèle bien, donc rien ne se perd.
Une soirée Espagnole pour garder la semaine intéressante.

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