Recipe Review

Spanish Chickpea Spinach Stew Is a Meal Prep Winner

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Lazy Cat Kitchen)

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Chickpeas are my favorite pantry staple. No matter how badly I need to make a grocery run, as long as I see a can of chickpeas in the back of the cabinet, I know I could probably arrange a good meal without having to leave the house. They’re healthful and keep for a long time, and they’re hearty and substantial enough that they’re practically a meal on their own. Chickpeas are so versatile, too. You can season them and toss them in a salad, or roast them until they’re crunchy like peanuts, and they’re perfect in a rich, spicy stew like this one.

Cumin, smoked paprika, and cayenne pepper give this Spanish-inspired chickpea stew a smoky flavor and a slight kick. (Add more cayenne if you’d like it to kick harder.) Start by frying chopped onions on a low heat until they turn soft and almost translucent but not brown, then add garlic and keep going until it releases that nice “puff” of garlic fragrance. Next, add all the spices and cook them for a minute or two to bring out their flavors, but be careful not to burn them on the bottom of the pan.

The recipe contains both tomato paste and crushed tomatoes, so if you like tomatoes, you’re going to love how rich it is. The recipe calls for sugar, but tomato flavor varies wildly from one batch of tomatoes to another, and the amount of sugar added will depend a lot on how sweet or tangy your tomatoes are, so make sure to taste as you go. You can always add more sugar if it needs it, but it’s tough to take it out if you’ve put in too much.

Once the sauce is reduced by about half, add the chickpeas and let them cook until they’re warmed all the way through. Then add the spinach and cover the pan to let the spinach wilt in the steam.

This recipe is perfect over rice, or with another grain as part of a grain bowl. It’s also vegan and tastes even better reheated for lunch the next day. Try it once and you’ll want to have it in regular rotation.

Get the recipe: Spanish Chickpea Spinach Stew from Lazy Cat Kitchen

More Delicious Chickpea Recipes from Kitchn