Braised Chickpeas and Spinach with Smoked Paprika and Garlic (Guisat de Cigrons)
- Makes4 servings
- Cook Time35 minutes
- 3
This Spanish-inspired chickpea stew gets deep flavor from fire-roasted tomatoes and a good dose of smoked paprika and garlic. Toasted panko and chopped smoked almonds sprinkled on just before serving adds nice textural contrast.
Tip
Don’t use baby spinach in place of mature bunch spinach. We found that bunch spinach became tender when wilted, but baby spinach turned mushy in the stew. Don't drain all three cans of chickpeas. One is used with its liquid.
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