Spanish Chickpea and Spinach Stew | How to make Spanish Chickpea and Spinach Stew

By Poonam Bachhav  |  8th Apr 2018  |  
5 from 1 review Rate It!
  • Spanish Chickpea and Spinach Stew, How to make Spanish Chickpea and Spinach Stew
Spanish Chickpea and Spinach Stewby Poonam Bachhav
  • Prep Time

    8

    Hours
  • Cook Time

    30

    mins
  • Serves

    4

    People

7

1

About Spanish Chickpea and Spinach Stew Recipe

Chickpea and Spinach Stew or garbanzos con espinacas is a popular Spanish dish . It makes a delicious nourishing and satisfying meal. This gluten-free and vegan dish is very easy and quick to cook and is perfect for lunch or dinner. Fusion cooking is using the old familiar recipes and changing the spices, even main ingredients and cooking methods to come up with a very similar dish which may taste similar or look similar to the original ethic dish. Here i have cooked a Spanish chickpea and spinach stew with an Indian twist.

Spanish Chickpea and Spinach Stew

Ingredients to make Spanish Chickpea and Spinach Stew

  • 1 cup chickpea / kabuli chana
  • 1 cup spinach leaves (preferably tender leaves)
  • 2 onions finely chopped
  • 2 tomatoes finely chopped
  • 3-4 garlic cloves minced or finely chopped
  • 1/2 inch ginger root
  • 2 bay leaves
  • 1/2 teaspoon of carom seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon sugar (adjust as per taste)
  • salt to taste
  • 2 tablespoon oil
  • 1 teaspoon freshly crushed black pepper powder
  • 1 teaspoon lemon juice (optional)

How to make Spanish Chickpea and Spinach Stew

  1. Rinse and soak the chickpeas is enough water for 6-8 hours. Drain and add the soaked chickpeas with 3 cups of water , carom seeds, 1 bay leaf and salt to taste in a pressure cooker.
  2. Pressure cook for 2-3 whistles or until done. The chickpeas should be soft but not mushy and should hold their shape.
  3. Once the pressure is released, drain the chickpeas and reserve the stock . We will be using the stock in the stew.
  4. In a wok or sauce pan, heat oil . Add cumin seeds and bay leaf. Once the seeds crackle, add the minced or finely chopped garlic and ginger and stir fry until the raw smell is gone.
  5. Add chopped onions and saute until it turns translucent. Now add the chopped tomatoes. Saute them until mushy.
  6. Next add the spice powders ( turmeric powder, Kashmiri red chili powder, cumin-coriander powder) salt and sugar. (be careful while adding salt , as we have already added salt while cooking the chickpeas).
  7. Stir fry for 1 minute before adding the cooked chickpeas. Stir fry the chickpeas in spices for 1-2 minute.
  8. Add the stock we reserved. Let it boil. Next add the washed spinach leaves and cover cook the stew on medium flame until the spinach leaves wilt.
  9. Lastly add freshly crushed black pepper powder and lemon juice and put off the flame. Serve piping hot .

My Tip:

The original recipe called for use of smoked paprika which is characteristic ingredient of Spanish cuisine. I used Kashmiri red chili powder instead of it and used some of our whole spices in the recipe to give it an Indian touch.

Reviews for Spanish Chickpea and Spinach Stew (1)

Hema Mallik6 months ago

It's awesome.
Reply