Andalusian Chickpea Stew with Spinach and Paprika

A hearty Andalusian chickpea stew with spinach, bell pepper and cumin, served with a slice of toasted bread and a squeeze of lemon. It is inexpensive, filling and ready in under 40 minutes.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 1 can Chickpeas from a can, drained
• 1 can Chopped tomatoes from a can
• 300 g Fresh spinach leaves
• 1 pc Onion
• 2 pc Garlic cloves
• 3 tbsp Olive oil
• 1 tsp Sweet paprika
• 1 tsp Ground cumin
• 500 ml Water
• 2 pc Ciabatta slices
• 0.5 pc Lemon juice
• 1 bunch Flat-leaf parsley
• Salt
• Black pepper

Method

1. Peel the onion and garlic and dice finely. Wash the parsley, pick off the leaves and chop roughly.
2. Heat the olive oil in a large pot over medium heat. Sweat the onion in it for 4 to 5 minutes until translucent, then add the garlic and fry for one minute.
3. Stir in the paprika and cumin and toast briefly until fragrant. Be careful that the spice does not burn.
4. Add the chopped tomatoes and the water, bring to a boil and simmer over low heat for 10 minutes.
5. Add the drained chickpeas to the pot and simmer for another 10 minutes. Mash a few chickpeas with a fork so the stew becomes creamier.
6. Stir in the spinach and let it wilt. Season with salt, pepper and the juice of half the lemon.
7. Toast the ciabatta slices in the oven or toaster until crispy. Sprinkle the stew with parsley, drizzle with a little olive oil and serve with the bread.