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–+ servings
Spain Paella Infused Olive Oil 250ml bottle
Garden Infuzions

Spanish Chickpea & Spinach Stew with Spain Paella Blend

Tender chickpeas, silky spinach, sweet peppers, and tomatoes simmer into a cozy Spanish-style stew with warm spice and savory depth from Spain Paella Infused Olive Oil Blend.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Mediterranean, Spanish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Spain Paella Infused Olive Oil Blend
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 6-ounce can tomato paste
  • 1 14.5-ounce can diced tomatoes
  • 2 cups vegetable broth
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 ounces fresh baby spinach
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley

Equipment

  • 1 Large pot 5-quart or larger
  • 1 Wooden spoon For stirring the stew
  • 1 Chef’s knife For chopping vegetables
  • 1 Cutting board Stable prep surface
  • 1 set Measuring spoons For spices and oil
  • 1 Can opener For chickpeas and tomatoes

Method
 

Instructions
  1. 1. Heat the Spain Paella Infused Olive Oil Blend and extra-virgin olive oil in a large pot over medium heat. Add the onion and red bell pepper, then cook for 6 to 8 minutes until softened and lightly golden.
  2. 2. Stir in the garlic, smoked paprika, cumin, and crushed red pepper flakes. Cook for 30 seconds until fragrant.
  3. 3. Add the tomato paste and stir for 1 minute so it deepens in color and coats the vegetables.
  4. 4. Pour in the diced tomatoes and vegetable broth, scraping the bottom of the pot to release any browned bits.
  5. 5. Add the chickpeas, kosher salt, and black pepper. Bring the stew to a gentle simmer, then cook uncovered for 15 to 18 minutes, stirring occasionally.
  6. 6. Stir in the spinach a handful at a time and cook just until wilted, about 1 to 2 minutes.
  7. 7. Finish with lemon juice and chopped parsley. Taste and adjust salt if needed, then serve hot.

Notes

This stew is all about a silky tomato base and a warm Spanish-style spice note from the featured blend. Keep the simmer gentle so the chickpeas stay intact and the spinach stays tender. A little extra broth at the end turns it into a looser bowl for bread dipping.

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