Spanish chickpea and spinach stew with smoked paprika
A rustic Andalusian stew of chickpeas and spinach with smoky paprika and sherry vinegar.
- Time35 min
- LevelEasy
- Costabout £0.65 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Spray a large pan and cook the onion and pepper for 8 minutes until soft.
8 min - 2
Add the garlic, paprika and cumin and stir for 1 minute.
- 3
Pour in the tomatoes and stock, then add the chickpeas. Simmer for 15 minutes until the sauce has thickened.
15 min - 4
Stir in the spinach and let it wilt for 2 minutes.
2 min - 5
Add the sherry vinegar and black pepper. Serve in deep bowls with a chunk of wholemeal bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.