Vegan Chickpea and Spinach Stew with Ginger Recipe
A hearty and flavorful vegan Spanish stew featuring tender chickpeas and fresh spinach simmered in a savory tomato and ginger sauce. This comforting dish balances smoky paprika and zesty ginger with aromatic garlic and onions, perfect for a nutritious and satisfying meal.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 65 mins
- Yield: 2 to 3 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Main Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 1 (1-inch) knob ginger, peeled
- 1/4 cup extra-virgin olive oil (plus more for serving)
- 1 medium onion, finely sliced
- 4 cloves garlic, finely sliced
- 1 teaspoon sweet or hot smoked paprika
- 12 ounces fresh spinach, roughly chopped
- 2 (14-ounce) cans garbanzo beans (chickpeas)
- 2 bay leaves
- 2 teaspoons soy sauce
- Kosher salt, to taste
- Sherry vinegar for serving (optional)
Instructions
- Prepare Tomato-Ginger Puree: Drain the canned tomatoes using a metal strainer over a bowl, reserving the liquid and half of the tomatoes. Place the reserved tomato liquid, half of the tomatoes, and peeled ginger into a blender. Blend on high speed until completely smooth. Set aside this puree and the reserved chopped tomatoes separately.
- Sauté Aromatics: Heat extra-virgin olive oil in a large straight-sided skillet over high heat until it shimmers. Add the finely sliced onion, garlic, and smoked paprika. Cook while stirring frequently until the onions are softened and just beginning to brown, about 3-5 minutes.
- Cook Spinach Mixture: Pour the tomato-ginger puree into the skillet with the aromatics; it should start simmering immediately. Stir to combine. Add spinach in handfuls, allowing each batch to wilt before adding more. Reduce heat to medium and simmer, stirring occasionally, until the spinach is tender, around 10 minutes.
- Add Chickpeas and Simmer Stew: Add the roughly chopped reserved tomatoes, garbanzo beans with their liquid, bay leaves, and soy sauce. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until the stew thickens to a rich consistency, approximately 30 minutes.
- Season and Serve: Remove from heat and season with kosher salt to taste. Serve immediately, drizzling with extra-virgin olive oil and adding a few drops of sherry vinegar if desired for a balanced tang.
Notes
- For a spicier stew, use hot smoked paprika instead of sweet paprika.
- Sherry vinegar adds a pleasant acidity but can be omitted if unavailable.
- Add more spinach or garbanzo beans to increase the serving size.
- The stew pairs well with crusty bread or steamed rice.
- To reduce sodium, choose low-sodium soy sauce or omit and salt to taste.
