Description
A hearty, vegan, and gluten-free Spanish-style stew made with chickpeas, spinach, and a richly spiced tomato sauce, perfect for a warming and nutritious meal.
Ingredients
2 tbsp olive oil
3 cloves garlic, finely chopped
1 red onion, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
¼ tsp cayenne pepper or hot chili powder
1 tsp salt
1 tsp brown sugar
Black pepper, to taste
2 tins (400g each) peeled plum tomatoes
2 tbsp tomato paste
2 cans (400g each) cooked chickpeas, drained and rinsed
200g fresh spinach
2 tbsp toasted almond flakes
Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and onion, cooking until softened.
- Stir in cumin, smoked paprika, cayenne, salt, brown sugar, and black pepper; cook for 1–2 minutes to release their aromas.
- Add peeled plum tomatoes and tomato paste; stir well to combine.
- Stir in chickpeas and simmer for 15–20 minutes, allowing flavors to meld.
- Add spinach and cook until just wilted.
- Sprinkle with toasted almond flakes and optional parsley before serving.
Notes
- Swap almond flakes with breadcrumbs for a nut-free version.
- Add a splash of sherry vinegar at the end for brightness.
- Fresh tomatoes can replace canned for a lighter taste.
- Mix in potatoes, bell peppers, or zucchini for extra texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 8g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
