How To Make Chickpea Stew with Spinach and Potatoes
Tender potatoes, boiled chickpeas, and spinach are simmered in herbed chicken stock for an easy and hearty chickpea stew that’s best for the cold weather.
Serves:
Ingredients
- ¾lbdried chickpeas,(2¼ cups)
- 4clovesgarlic
- 2large thyme sprigs
- 1bay leaf
- kosher salt
- 2tbspextra virgin olive oil
- 1medium onion
- 2ozlean bacon
- 2medium yukon gold potatoes,(¾ lb)
- 2cupschicken stock
- 1pinchred pepper,crushed
- 1pinchsaffron
- freshly ground black pepper
- 1lbspinach
Instructions
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In a large saucepan, combine the chickpeas with the 3 whole garlic cloves, thyme, and bay leaf. Cover with 4-inches of water and bring to a boil.
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Simmer over moderate heat for 1¾ to 2 hours until just tender; add more water as needed to keep the chickpeas submerged. Season with salt and simmer 10 minutes longer. Drain the chickpeas, reserving 1 cup of the cooking liquid.
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Discard the garlic, thyme, and bay leaf.
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Heat the oil in a large heavy casserole. Add the onion, bacon, and minced garlic; cook over moderate heat, stirring occasionally, for 5 minutes until the onion is softened.
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Add the potatoes and cook, stirring occasionally, for about 8 minutes until crisp-tender.
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Add the reserved chickpeas, stock, reserved cooking liquid, crushed red pepper, saffron, and black pepper, and bring to a boil. Simmer over moderate heat for 10 to 15 minutes until the potatoes are tender.
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Add the spinach and cook for 5 minutes. Season with salt and pepper.
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Ladle the soup into bowls and serve. Enjoy!
Nutrition
- Calories: 306.58kcal
- Fat: 9.81g
- Saturated Fat: 1.93g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.65g
- Polyunsaturated Fat: 2.24g
- Carbohydrates: 42.88g
- Fiber: 8.21g
- Sugar: 6.83g
- Protein: 14.19g
- Cholesterol: 6.48mg
- Sodium: 558.13mg
- Calcium: 102.92mg
- Potassium: 965.29mg
- Iron: 4.29mg
- Vitamin A: 271.42µg
- Vitamin C: 31.40mg
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