Spanish Chickpea and Spinach Stew with Smoked Paprika

A hearty and flavorful vegetarian stew featuring chickpeas, spinach, and the smoky depth of Spanish paprika. Using high-quality olive oil and vegetable broth elevates this simple dish to a satisfying and comforting meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

395 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.32/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

3tablespoonsOlive Oil(Extra virgin olive oil preferred)

£0.25

1mediumOnion(Chopped)

£0.30

3clovesGarlic(Minced)

£0.15

1mediumRed Bell Pepper(Diced)

£0.70

2teaspoonsSmoked Paprika(Spanish Pimentón de la Vera is best)

£0.10

1teaspoonCumin(Ground)

£0.05

4cupsVegetable Broth(Low sodium recommended)

£0.50

215-ounce cansCanned Chickpeas(Drained and rinsed)

£1.20

114.5-ounce canCrushed Tomatoes(Optional: Fire-roasted for extra flavor)

£0.60

5ouncesSpinach(Fresh, washed. Can substitute with frozen, thawed and squeezed dry)

£1.00

To tasteSalt

£0.02

To tasteBlack Pepper(Freshly ground)

£0.03

1tablespoonLemon Juice(Optional, for brightness)

£0.10

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£5.30

£1.32 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and red bell pepper and cook for another 3 minutes, until fragrant.
4.
Stir in the smoked paprika and cumin and cook for 1 minute, stirring constantly, until fragrant.
5.
Pour in the vegetable broth and crushed tomatoes (if using). Bring to a simmer.
6.
Add the chickpeas. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
7.
Stir in the spinach and cook until wilted, about 2-3 minutes.
8.
Season with salt and pepper to taste.
9.
Stir in lemon juice (if using).
10.
Serve hot, garnished with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

395 kcal / 1653 kJ

Carbs

47g

18% of RDA

Fat

18g

26% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

9 g

10% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For a richer flavor, add a bay leaf during simmering and remove it before serving.

Serve with crusty bread for dipping into the delicious broth.

A splash of sherry vinegar can also be added at the end for extra acidity.

For a thicker stew, mash some of the chickpeas with a fork before adding them to the pot.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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