This rich, smoky, vegan stew lets you show off your culinary and wine pairing skills!
Savvy match: I like a deep, rich Tempranillo with notes of smoke and leather, a lively high-end Spanish Garnacha (or Washington state Grenache), or an acidic, lemony, dry white wine to act as a bright counterpoint to the richness of the chickpea stew. Spanish chickpea stew is ideally a communal meal, so treat your guests to a bottle of both red AND white; let them sort out which invokes their inner Flamenco! Salud!
This chickpea stew is a take on the traditional “Garbanzos con espinacas” recipe is an easy-to-make one-pot dinner that never disappoints. Serve as a main dish with hunks of crusty toasted bread or as a medley of Tapas dishes.
If there’s one thing that sets this dish apart, it’s the traditional smoked, Spanish-style paprika, which I’ll admit I’ve resorted to stocking up on using a certain online retailer (hint, rhymes with Hamazon) to supply me with this magical smoke powder. However, DO NOT sub with Hungarian-style paprika; this isn’t paprikash. Cumin is the other essential spice, and although I recommend at least 2 teaspoons, that usually translates to a Tablespoon in my kitchen, but that’s just how I roll.
Generally, I go for the easy, canned route for the chickpeas, but the soaked, dried stuff works great too. For the olives, don’t mess around with anything other than the briny kick of Kalamata; they’re the perfect salty ride-along for the beans. Spinach is the ideal leaf for this dish, but so many others would be just as good, like kale, swiss chard, or arugula. Finally, I always chop up some flat-leaf parsley to sprinkle over everything just before serving, to add a bit of bright green drama to the presentation.
Also, I’ve seen many versions of this recipe with a hard, tangy aged cheese grated onto the top before serving, and one is no exception, but I’ve had it without, and it’s just as good. Got a vegan parmesan recipe up your sleeve? Go for it!
Always serve with a side-car of toasted whole-wheat bread or flatbread drizzled with fruity extra-virgin olive oil and flake salt, one crunchy chomp with some chick-peas perched on top, and you’ll understand why.