Spanish Chickpea Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Spanish stew of chickpeas and spinach with almonds, paprika, and warm spices, finished with a bread paste for body. Served warm or at room temperature as a tapa or full meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Early Harvest Greek extra virgin olive oil
- 8 to 10 oz/283.5 g baby spinach
- 2 1/2 oz/ 70.8 g blanched almonds
- 2 slices whole wheat bread, crust removed, cut into small cubes
- 3 garlic cloves, minced
- 1 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper
- 2 tbsp sherry vinegar or red wine vinegar, more for later
- 1 small onion, chopped
- 1 small sweet bell pepper (any color), cored and chopped
- 1 lb canned chickpeas, drained and rinsed (just over 2 cans of chickpeas)
- 1/2 cup/ 141.7 g tomato sauce
- Handful fresh cilantro leaves
- Cubed bread, toasted in olive oil
- Toasted blanched almonds
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 480mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 516mg
- Calcium
- 124mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.