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Braised Chickpeas and Spinach with Smoked Paprika and Garlic (Guisat de Cigrons)
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.
4
Servings
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.
35 minutes
Ingredients
-
¼
cup smoked almonds
-
½
cup panko
Directions
-
01In a food processor, pulse the almonds until coarsely chopped, about 8 pulses. Transfer to a small bowl. Process the panko until slightly finer in texture, about 10 seconds, then add the thyme, ¼ teaspoon each salt and black pepper, 1 tablespoon of the oil and ¾ teaspoon of the paprika. Process until well combined, about 10 seconds. Transfer the panko mixture to a 12-inch skillet and set aside. Pulse 1 cup of the drained chickpeas until coarsely ground, about 5 pulses, then transfer to another small bowl.
Reviews
July 18, 2022
Smoky, unctuous and satisfying stew
I really enjoyed making this. The recipe is very easy and the outcome delicious and a little unexpected. I love the key ingredients and the smokiness, but if smoke isn't your thing, it's not for you. Also, this is where good recipe tips are useful, even for experienced home cooks. The spinach needs to be as called for, e.g. mature, crunchy when raw.
April 22, 2024
Simple, smoky and hearty
Tasty, I found the breadcrumb topping salty, so I'd do less salt next time.
October 24, 2022
Delicious!
Love it! I preferred this over the meat option
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Just made this with chard, and the flavors are amazing. This is definitely in my pocket for an easy weeknight meal, or some meal planning.