There are times after a busy day on the farm that I want to make something healthy yet packed with flavor. If I can get it to the table in 30 minutes, all the better. It also doesn’t hurt that it’s made with my favorite legume, the chickpea or garbanzo. Chickpeas go way beyond hummus, and are excellent in stews, soups, sides and salads, along with grains and pasta. They boast 11 grams of protein in 1 cup, and deliver the most nutrients of all other beans. Loaded with zinc and fiber, they pair well with cuisines from many cultures.
This is a simple stew from Catalonia, Spain loaded with garlic, vegetable broth, spinach, saffron and get this, raisins. In the end, this savory-sweet stew hits on all cylinders. We love it, and I think you will too!
CATALAN SPINACH AND CHICKPEA STEW
INGREDIENTS:
3 tablespoons extra-virgin olive oil
1/4 cup toasted almonds, ground in a mortar and pestle or food processor
2 large shallots, thinly sliced
6 large cloves garlic, coarsely chopped
1/2 cup tomato sauce
10 ounces fresh baby spinach
2 15 ounce cans chickpeas, drained and rinsed
1/4 cup golden raisins
2 cups vegetable stock (homemade if possible)
Large pinch of saffron threads
3 tablespoons freshly chopped parsley
Sea salt and freshly ground black pepper to taste
INSTRUCTIONS:
In a stock pot over medium-high heat, add 3 tablespoons of olive oil, the sliced shallots and the garlic. Saute, stirring constantly, until shallots are translucent about 2 minutes. Add tomato sauce and simmer for another 2-3 minutes.
Meanwhile, in the mortar and pestle or food processor, add the saffron threads, parsley, and sea salt. Process until fine. Set aside.
Add the fresh spinach, and stir until wilted, then add the chickpeas, raisins, and sea salt and pepper to taste. Add 2 cups of vegetable stock and the almond mixture. Simmer for about 5 minutes. Serve in shallow bowls.
Serves 4
“Beans, beans, the magical legume. The more you eat, the more you consume.” –A. Yankovic
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