Spanish Chickpea Stew

Spanish Chickpea Stew
Rating: 
Makes: 6 Servings
Total Cost:
Prep time: 15 minutes
Cook time: 25 minutes
The mild spicing of cumin and paprika, the heartiness of chickpeas, the soothing taste of spinach, the slight acidity of tomatoes, and the sweetness of golden raisins, create a delicious stew that will make your mouth water.

Ingredients

3 tablespoons extra virgin olive oil
2 teaspoons Fresh garlic, minced
2 cups Fresh onions, peeled, diced
2 teaspoons Sweet paprika
1/2 teaspoon ground cumin
3 cups Frozen spinach, chopped
2 cups Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
3/4 cup golden raisins
1 1/2 cups Canned low-sodium chicken stock
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup Low sodium diced tomatoes

Directions

1.In a large pot, heat olive oil over medium heat.
2.Add garlic and cook for 1 minute. Add onions andcontinue to cook for 2-3 minutes until onions are translucent.
3.Mix in paprika and cumin.
4.Add spinach and cook for 7 minutes.
5.Add garbanzo beans (chickpeas), raisins, tomatoes,and chicken stock. Bring to a boil. 
6.Reduce heat to low and simmer uncovered for 7-10minutes, or until raisins are plump.
7.Add vinegar, salt, and pepper. Mix well. Serve hot.
English

Notes

Our Story
Skyline High School is located on a beautiful 45-acre campus at the crest of the Oakland Hills in California. The recipe challenge team grew out of an existing afterschool cooking academy that teaches cooking skills and nutrition. After conducting taste tests and receiving approvals by the students, the team eventually submitted not one, but two stew recipes which were selected to be featured in this cookbook: Spanish Chickpea Stew and Sweet Potato and Black Bean Stew.

The hearty Spanish Chickpea Stew will make a delightful addition to your menu. The flavors of this stew are well-balanced by the slight acidity of the tomatoes, creating a delicious main dish when served over brown rice or whole-wheat couscous.

Skyline High School
Oakland, California

School Team Members
School Nutrition Professional:
Donnie Barclift
Chef: Jenny Huston
Community Members: Rusty Hopewell (Health Center Nutritionist) and Sage Moore
Students: Karen M., Quailyn S., and Rudy R.

1 cup provides:
Legume as Meat Alternate: 1 ½ oz equivalent meat alternate, 1/8 cup dark green vegetable, ¼ cup other vegetable, and 1/4 cup fruit.
OR
Legume as Vegetable: 3/8 cup legume vegetable,  1/8 cup dark green vegetable, ¼ cup other vegetable, and 1/4 cup fruit.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
 

Reviews

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Both the description and directions for this recipe mention TOMATOES; however, the ingredient list does not include tomatoes. It would be helpful to know both the quantity and type of tomatoes needed to make this recipe. As I have not yet made this recipe because of the tomato issue, it is not possible for me to give it an honest rating; however, because you cannot submit a comment without one, I have put only one star.
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program errors You all left the tomatoes out of the recipe!
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Looks tasty, but see comments Tomatoes are mentioned, but they aren't listed in the ingredients
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I'd really like to make this recipe , except that tomatoes, which are added in the cooking instructions, are not included in the ingredients list: what kind, how prepared, how much/many. Please correct this recipe. It sounds delicious.
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help You omitted the tomatoes from the grocery list. What, how much?
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