Potaje De Garbanzos Y Espinacas A La Andaluza (andalusian-style Chickpea And Spinach Stew)
Potaje de Garbanzos y Espinacas a la Andaluza is a traditional Andalusian stew that combines the heartiness of chickpeas with the freshness of spinach, creating a flavorful and nutritious dish.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 6 cups vegetable broth
- 1 bunch fresh spinach, chopped
- Salt and pepper to taste
Instructions
- Drain the soaked chickpeas and rinse them under cold water.
- In a large pot, sauté the onion and garlic until softened.
- Add the smoked paprika, cumin, and cayenne pepper, and cook for 1 minute.
- Pour in the vegetable broth and add the chickpeas. Bring to a boil, then reduce the heat and simmer for 45 minutes.
- Add the chopped spinach and cook for an additional 10 minutes.
- Season with salt and pepper to taste.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cups
Tools
Stovetop
Serving suggestions
Serve the Potaje de Garbanzos y Espinacas a la Andaluza with crusty bread and a side salad for a complete meal.
Tips & tricks
For a richer flavor, you can add a splash of sherry vinegar or a drizzle of extra virgin olive oil before serving.
Cost
$5