Spanish Smoky Chickpea Spinach Stew
A cozy one-pot stew with chickpeas, tomatoes, spinach, smoked paprika, cumin, and a fresh lemon finish.
Instructions
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Prepare the vegetables, rinse the chickpeas, and measure the spices.
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Warm the olive oil in a large pot and cook the onion and bell pepper until softened.
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Add the garlic, smoked paprika, and cumin; stir until fragrant.
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Add the chickpeas, crushed tomatoes, broth, salt, and pepper, then bring to a gentle simmer.
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Cook uncovered until the sauce thickens and the chickpeas absorb the flavors.
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Stir in the spinach and cook just until wilted.
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Add the lemon juice and gently mash a few chickpeas to thicken the stew.
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Remove from the heat, let the stew rest, and serve warm.
Tips
For a thicker stew, mash more chickpeas; for a looser texture, add a little extra hot broth.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this stew ahead?
Yes. The flavor improves overnight. Refrigerate it promptly and reheat gently with a splash of broth.
How long will leftovers keep?
Store the stew in an airtight container in the refrigerator for up to 4 days.
Can I use frozen spinach?
Yes. Thaw it, squeeze out excess water, and add it during the final few minutes.
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