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Spanish Chickpea and Spinach Stew

Makes about 7 cups


  • cups canned diced tomatoes, undrained (365 g)
  • 3 cups garbanzo beans, drained and rinsed, divided (450 g / AKA chickpeas)
  • cups low-sodium vegetable broth (295 ml)
  • 1 tablespoon ginger root, peeled and roughly chopped (6 g)
  • cups carrot, unpeeled and diced (195 g)
  • cups sweet onion, chopped (240 g)
  • 1⅔ tablespoons garlic, finely chopped (15 g)
  • 1 tablespoon Spanish sweet paprika (can use Hungarian or other sweet non-smoked paprika)
  • ½ tablespoon smoked paprika
  • ½ teaspoon cumin
  • 1 bay leaf
  • ½ tablespoon coconut aminos
  • 1 teaspoon low-sodium soy sauce (sub tamari for gluten-free)
  • ½ teaspoon salt
  • 5 cups baby spinach, chopped (150 g)
  • tablespoons flat-leaf parsley, chopped
  • 1 tablespoon red wine vinegar
  • ¾ teaspoon black pepper (about 10 turns)


  • Place the canned tomatoes (including the liquid), ½ cup (75 g) of the garbanzo beans, vegetable broth, and ginger in your blender and blend until smooth. Set aside for now.
  • Heat a medium-sized pot over medium heat for 2 minutes. Add the carrot and onion and saute for 5 minutes, stirring occasionally. Add the garlic and saute for 3 additional minutes, stirring frequently, until the onions and garlic are light golden brown.
  • Add the sweet paprika, smoked paprika, and cumin and stir for 30 seconds until fragrant. Add the rest of the chickpeas (2½ cups / 375 g) and stir for 2 minutes. It’s okay if the spices stick a bit to the bottom of the pan.
  • Transfer the blender mixture to the pot and stir. Add the bay leaf, coconut aminos, soy sauce, and salt and stir, making sure to scrape up any stuck bits from the bottom of the pot.
  • Simmer for 20 minutes (without a lid), stirring occasionally. Remove the pot from the heat and discard the bay leaf. Add the spinach, parsley, red wine vinegar, and black pepper and stir until the spinach is wilted.
  • Serve while hot with more chopped parsley on top.