Spanish Chickpea And Spinach Stew

1. SAUTE AROMATICS

   • Heat olive oil over medium heat. Cook onion, garlic and bell pepper until soft (5 mins).

   
   Tip: Add a pinch of salt to draw out moisture and speed up cooking.
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1. TOAST SPICES

   • Stir in smoked paprika and cumin for 1 min to intensify flavors.

   
   Tip: For extra depth, add ½ tsp ground coriander or a dash of cayenne.
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1. SIMMER TOMATOES AND CHICKPEAS

   • Add tomatoes, vinegar and bay leaf. Simmer for 5 minutes to thicken.

   • Mash ½ cup chickpeas with a fork to thicken the stew naturally.

   
   Tip: Use fire-roasted tomatoes for a smokier taste.
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1. SPINACH

   • Stir in spinach until just wilted (2–3 mins). Overcooking makes it mushy.

   
   Tip: Substitute kale for spinach; blanch first to soften.
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1. STORE OR SERVE

   • Divide into containers. Top with a drizzle of olive oil before sealing.

   Tip: Freeze portions in silicone molds for single-serving reheating.
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1. STORAGE AND REHEATING

   • Fridge: Up to 4 days. Flavors deepen over time.

   • Freezer: 2 months. Thaw in fridge overnight.

   Tip: Serve with crusty bread or over quinoa for variety.
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Key Takeaways for Recipe:

1. 1. Prep Smart: Batch-cook grains and proteins for the week.

   2. Sauce Separately: Store dressings/sauces in small containers to maintain texture.

   3. Freezer-Friendly: Label meals with dates and reheating instructions.

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See the Most Popular Recipes:

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