Leah'S Moorish-Style Chickpea And Spinach Stew

Name: Leah'S Moorish-Style Chickpea And Spinach Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces dried garbonzo beans (chickpeas); Pinch bicarbonate of soda; 6 garlic clove, peeled and whole; 1/4 Cup Spanish extra virgin olive oil; 2 ounces white sliced bread, whit the crusts removed; 2 tablespoons pimento (Spanish sweet paprika); 1 pinch Spanish saffron; 2 tablespoons Spanish sherry vinegar; 1/2 pound spinach, washed and cleaned; 1 teaspoon ground cumin; Salt and pepper to taste; 4 poached eggs

Servings: persons

9 ounces dried garbonzo beans (chickpeas)
Pinch bicarbonate of soda
6 garlic clove, peeled and whole
1/4 Cup Spanish extra virgin olive oil
2 ounces white sliced bread, whit the crusts removed
2 tablespoons pimento (Spanish sweet paprika)
1 pinch Spanish saffron
2 tablespoons Spanish sherry vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and pepper to taste
4 poached eggs

1
The day before you cook, soak the chickpeas in clod water with a pinch of bicarbonate soda. The next day, drain and rinse the chickpeas.
2
In a big sauce pan, combine the chickpeas with 2 1/2 quarts of water. Bring to a boil, reduce the heat to low and simmer for two hours, until the chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let it sit.
3
in a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside.
4
Remove the pan from the heat and allow to cool for a few minutes. Add the pimento and saffron to the saute pan, and the sherry vinegar immediately afterward to prevent the pimento from burning.
5
In a mortar, smash the reserved garlic and the browned bread to make a very thick paste.
6
Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimento mixture along with the garlic and bread paste.to create a thick, stewy sauce. Simmer for another 5 minutes. Season and salt and pepper to taste and serve immediately. Best served with a poached egg on top of each serving.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 ounces dried garbonzo beans (chickpeas), Pinch bicarbonate of soda, 6 garlic clove, peeled and whole, 1/4 Cup Spanish extra virgin olive oil, and more.

Yes, Leah'S Moorish-Style Chickpea And Spinach Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!