Spanish Chickpea & Spinach Stew with Saffron Rice

A Spanish‑inspired stew of chickpeas and spinach in spiced tomato sauce, served with aromatic saffron rice.

Ingredients

• 1 cup brown rice, pinch saffron
• 2 cups broth
• 1 onion, 3 cloves garlic
• 1 tsp smoked paprika, 1/2 tsp cumin, pinch chili flakes
• 2 cups chickpeas
• 14 oz diced tomatoes
• 6 oz spinach
• 1 tbsp sherry vinegar
• 2 tbsp olive oil
• Salt & pepper

Instructions

1. PREP AHEAD
2. - Rinse 1 cup brown rice; warm 2 cups broth.
3. - Crumble pinch saffron in small bowl.
4. - Dice onion; mince 3 cloves garlic.
5. - Open chickpeas and diced tomatoes.
6. - Measure smoked paprika, cumin, chili flakes; wash spinach.
7. - Set 2-qt pot for rice and 4-qt pot for stew.
8. COOKING STEPS
9. 1. Heat 1 Tbsp olive oil in rice pot; add rice and saffron. Stir 1 min until fragrant. Pour in hot broth, bring to boil, cover, simmer 20 min. Rest off heat 5 min; fluff.
10. 2. Meanwhile warm 1 Tbsp oil in stew pot over medium. Sauté onion 5 min until translucent; add garlic and spices; stir 30 sec.
11. 3. Tip in chickpeas and diced tomatoes with ½ cup water; season salt & pepper. Simmer 10 min, partially covered.
12. 4. Stir spinach into bubbling stew; cook 1 min just until wilted. Splash 1 tsp sherry vinegar; adjust seasoning.
13. 5. Spoon fragrant saffron rice into bowls; ladle hearty chickpea–spinach stew alongside. Serve piping hot.
14. (Active time ≈ 20 min | Total ≈ 35 min)

Nutrition Facts