Andalucian Chickpea and Spinach Stew
- 1 cup water
- 10 oz baby spinach, chopped
- 1 large onion, chopped
- 3 tomatoes, seeded and chopped (or one can diced tomatoes)
- 2 to 3 large garlic cloves, minced
- Salt
- ½ tbsp smoked Spanish paprika
- 1 tsp ground cumin
- Two 15-oz cans chickpeas, rinsed and drained
- 1/4 cup extra-virgin olive oil
- crusty bread for serving
- 3 tablespoons olive oil
- 4 chicken thighs, each cut into 4 or more pieces
- 1lb Spanish chorizo sausage, cut up in 1 inch pieces
- Salt and freshly ground black pepper
- 2 medium onions, diced
- 1 cup frozen peas
- 3 cups short-grain white rice
- 1 pinch Saffron (optional)
- 1 28 oz can crushed tomatoes
- 1 tbsp smoked Spanish paprika (pimenton)
- 1 quart chicken stock
- 1 cup dry white wine
- 3/4lb pound shrimp, peeled, deveined, and tails removed
- 4 cloves garlic, minced
- Produce
- Baby spinach (10 oz)
- Chickpeas (2 15-oz cans)
- Cumin, ground (1 tsp)
- Garlic (4 cloves)
- Onion, large (1)
- Onions, medium (2)
- Peas, frozen (1 cup)
- Tomatoes (3)
- Tomatoes (1 28 oz can)
- Seafood
- Shrimp (3 4lb pound)
- Meat
- Chicken thighs (4)
- Spanish chorizo sausage (1 lb)
- Canned Goods
- Chicken stock (1 quart)
- Cooking & Baking
- Garlic cloves, large (2)
- Olive oil, extra-virgin (1/4 cup)
- Olive oil (3 tablespoons)
- Saffron (1 pinch)
- Salt (1)
- Salt and freshly ground black pepper (1)
- Spanish paprika, smoked (1 1/2 tbsp)
- Pasta & Grains
- White rice, short-grain (3 cups)
- Bread & Baked Goods
- Bread, crusty (1)
- Drinks
- Water (1 cup)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
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Published May 1, 2009 (3 years ago).
2 people saved this recipe.
