This Spanish-inspired chickpea stew gets deep flavor from fire-roasted tomatoes and a good dose of smoked paprika and garlic. Toasted panko and chopped smoked almonds sprinkled on just before serving add nice textural contrast.
Don’t use baby spinach in place of mature bunch spinach. We found that bunch spinach became tender when wilted, but baby spinach turned mushy in the stew. Don’t drain all three cans of chickpeas. One is used with its liquid.
- ¼ cup smoked almonds
- ½ cup panko
- ½ teaspoon fresh thyme leaves
- Kosher salt and ground black pepper
- 5 tablespoons extra-virgin olive oil, divided
- 2½ teaspoons smoked paprika, divided
- Three 15½-ounce cans chickpeas, 2 cans rinsed and drained
- 5 large garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary
- 14½- ounce can diced fire-roasted tomatoes
- ⅛ teaspoon cayenne pepper
- 10- ounce bunch spinach, stemmed
- In a food processor, pulse the almonds until coarsely chopped, about 8 pulses. Transfer to a small bowl. Process the panko until slightly finer in texture, about 10 seconds, then add the thyme, ¼ teaspoon each salt and black pepper,1 tablespoon of the oil and ¾ teaspoon of the paprika. Process until well combined, about 10 seconds. Transfer the panko mixture to a 12-inch skillet and set aside. Pulse 1 cup of the drained chickpeas until coarsely ground, about 5 pulses, then transfer to another small bowl.
- Set the skillet with the panko mixture over medium and cook, stirring, until crisp and browned, 4 to 5 minutes. Stir in the chopped almonds, then scrape the mixture onto a plate; set aside.
- In a large saucepan over medium-low, heat 3 tablespoons of the remaining oil until shimmering. Add the garlic and cook, stirring occasionally, until pale golden, about 2 minutes. Stir in the remaining 1¾ teaspoons paprika and the rosemary; cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring, until slightly thickened, about 3 minutes. Stir in the ground chickpeas, the remaining drained chickpeas, the remaining 1 can chickpeas (with its liquid), 1 teaspoon salt and the cayenne. Bring to a simmer over medium-high, then reduce to low, cover and cook, stirring occasionally, about 10 minutes.
- Stir in the spinach, then cover and cook until wilted, about 1 minute. Transfer to a serving bowl, sprinkle with several tablespoons of the panko-almond mixture and drizzle with the remaining 1 tablespoon oil. Offer the rest of the topping on the side.
Used with permission of Little, Brown and Company, New York. All rights reserved.