Cherry & Dennis Helper Habitat

Spanish Chickpea and Spinach Stew

西班牙菠菜鷹嘴豆燉鍋

Spanish Chickpea and Spinach Stew, finished and plated with the correct colour, texture and four-serving yield.

Total time: 40 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Spanish Chickpea and Spinach Stew is a practical home-cooked dish for a Hong Kong family kitchen. Twelve clear stages control preparation, heat and doneness to deliver soft chickpeas and spinach in a smoky tomato broth.

01

Ingredients

Main ingredients

500 g chickpeas
250 g Spinach
400 g canned chopped tomatoes
1 piece onion
3 clove garlic
2 tsp smoked paprika
500 ml vegetable stock
2 tbsp olive oil

All measured ingredients for Spanish Chickpea and Spinach Stew, separated in the recipe quantities before cooking.

02

Tools

can opener
colander
knife
cutting board
saucepan
wooden spoon
measuring cup
measuring spoons
ladle
serving bowl
timer

Tools required for Spanish Chickpea and Spinach Stew: can opener, colander, knife, cutting board, saucepan, wooden spoon, measuring cup, measuring spoons, ladle, serving bowl, timer, all clean, empty and separately visible.

03

Steps

Spanish Chickpea and Spinach Stew, step 1, Rinse and drain the chickpeas: Rinse all 500 g chickpeas in a sieve under cold water until the water runs clear, then drain until they stop dripping.

Step 1

Rinse and drain the chickpeas

Rinse all 500 g chickpeas in a sieve under cold water until the water runs clear, then drain until they stop dripping.

Spanish Chickpea and Spinach Stew, step 2, Wash and trim the spinach: Wash all 250 g spinach in cold water, remove any thick tough stems, and drain the leaves thoroughly.

Step 2

Wash and trim the spinach

Wash all 250 g spinach in cold water, remove any thick tough stems, and drain the leaves thoroughly.

Spanish Chickpea and Spinach Stew, step 3, Dice the onion and mince the garlic: Dice the whole onion into 1 cm pieces and finely mince all 3 garlic cloves, keeping them separate for different cooking times.

Step 3

Dice the onion and mince the garlic

Dice the whole onion into 1 cm pieces and finely mince all 3 garlic cloves, keeping them separate for different cooking times.

Spanish Chickpea and Spinach Stew, step 4, Measure the tomato, paprika and stock: Measure all 400 g chopped tomatoes, 2 teaspoons smoked paprika and 500 ml vegetable stock into separate containers.

Step 4

Measure the tomato, paprika and stock

Measure all 400 g chopped tomatoes, 2 teaspoons smoked paprika and 500 ml vegetable stock into separate containers.

Spanish Chickpea and Spinach Stew, step 5, Warm the olive oil: Heat all 2 tablespoons olive oil in a deep saucepan over medium heat until fluid and shimmering but not smoking.

Step 5

Warm the olive oil

Heat all 2 tablespoons olive oil in a deep saucepan over medium heat until fluid and shimmering but not smoking.

Spanish Chickpea and Spinach Stew, step 6, Soften the onion without browning: Add the diced onion and cook over medium-low heat for 5 minutes, stirring every minute, until translucent but not coloured.

Step 6

Soften the onion without browning

Add the diced onion and cook over medium-low heat for 5 minutes, stirring every minute, until translucent but not coloured.

Spanish Chickpea and Spinach Stew, step 7, Bloom the garlic and smoked paprika: Add all minced garlic and 2 teaspoons smoked paprika and stir over low heat for exactly 1 minute until fragrant.

Step 7

Bloom the garlic and smoked paprika

Add all minced garlic and 2 teaspoons smoked paprika and stir over low heat for exactly 1 minute until fragrant.

Spanish Chickpea and Spinach Stew, step 8, Add the tomatoes and stock: Stir in all 400 g chopped tomatoes, then pour in 500 ml vegetable stock and scrape the bottom until nothing is stuck.

Step 8

Add the tomatoes and stock

Stir in all 400 g chopped tomatoes, then pour in 500 ml vegetable stock and scrape the bottom until nothing is stuck.

Spanish Chickpea and Spinach Stew, step 9, Add the chickpeas and bring to a simmer: Stir in all 500 g drained chickpeas, raise to medium-high heat, and bring the liquid just to a gentle simmer.

Step 9

Add the chickpeas and bring to a simmer

Stir in all 500 g drained chickpeas, raise to medium-high heat, and bring the liquid just to a gentle simmer.

Spanish Chickpea and Spinach Stew, step 10, Simmer until slightly thickened: Reduce to low heat and simmer uncovered for 15 minutes, stirring every 5 minutes, until the broth lightly coats the chickpeas.

Step 10

Simmer until slightly thickened

Reduce to low heat and simmer uncovered for 15 minutes, stirring every 5 minutes, until the broth lightly coats the chickpeas.

Spanish Chickpea and Spinach Stew, step 11, Wilt the spinach until tender: Fold in all 250 g spinach in two batches and cook over medium-low heat for 3 minutes until fully wilted but still bright green.

Step 11

Wilt the spinach until tender

Fold in all 250 g spinach in two batches and cook over medium-low heat for 3 minutes until fully wilted but still bright green.

Spanish Chickpea and Spinach Stew, step 12, Taste and serve the stew: Taste the broth, adjust seasoning only as needed, and ladle equal amounts of chickpeas, spinach and sauce into 4 bowls while hot.

Step 12

Taste and serve the stew

Taste the broth, adjust seasoning only as needed, and ladle equal amounts of chickpeas, spinach and sauce into 4 bowls while hot.

Common mistakes

Deeply browning the onion overpowers the smoked paprika.
Cooking paprika too long in a dry hot pan makes it bitter quickly.
Packing all the spinach into the pot at once cooks it unevenly.

Tips

Soften the onion only until translucent, then stir garlic and paprika for exactly one minute.

Fold in spinach in two batches and stop cooking when fully wilted but still bright green.