WATCH OUR PROFFESIONAL CEHF MAKING THIS RECIPE

Spanish Chickpea & Spinach Stew: A delicious vegetarian recipe

Flavored with Golden Saffron and served as a main course, this Spanish originated stew can make your day. It is very nutrient and full of fresh ingredient. Bon Appetite!

Instruction

1. Add 2 tbsp extra virgin olive oil to a large frypan or stockpot and heat on a medium heat.
2. While you are doing that, you will need to peel 3 cloves of garlic and prepare 10 blanched raw almonds
3. When the oil has been heated for 2 minutes, add the almonds and garlic cloves to the pan and continuously stir them with the oil.
4. After 3 minutes and as soon as the ingredients get lightly browned, take the pan off the heat, add the almonds and garlic to the mortar, along with 2 tsp finely chopped parsley and a pinch of sea salt. Then, to make a paste, pound them together.
5. While using the same pan and after 2 min of medium heat, saute 1 roughly diced onion in olive oil until slightly translucent.
6. Stir in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin; add in 1 tbsp sherry vinegar and 1/2 cup tomato sauce. Simmer and stir them together.
7. When the sauce has reached your desired thickness, stir in 2 cups cooked chickpeas and add in a mixture of sea salt & black pepper for flavor.
8. Add in 2 cups vegetable broth, season with 1/4 tsp Golden Saffron threads, and add the paste you set aside.
9. Using medium-high heat, stir together till it boils, then cover the pan and reduce the heat to a low-medium heat.
10. Let it simmer, Remove the lid after 5 minutes, add 5 oz of fresh spinach and stir well.
11. When the spinach has welted, take the pan off the heat, and serve in a shallow bowl.

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 3 cloves garlic
• 10 blanched raw almonds
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1 onion
• 1/2 tsp ground cumin 1 gram
• 1/2 cup tomato sauce 115 grams
• 2 cups cooked chickpeas 400 grams
• 2 cups vegetable broth 475 ml
• 1/4 tsp saffron threads .17 grams
• 5 oz fresh spinach 150 grams
• 2 tbsp finely chopped parsley 8 grams
• 1 tbsp sherry vinegar 15 ml
• pinch sea salt
• dash black pepper