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Vegetables & legumes
Chickpeas with spinach
Traditional chickpea and spinach stew with cumin and paprika.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked drained chickpeas
- 300 g fresh spinach
- 1 onion
- 3 garlic cloves
- 1 ripe tomato
- 40 g extra virgin olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 400 g water or vegetable broth
- Salt and pepper to taste
Step-by-step
Choose your robot:
- Chop the onion and garlic 4 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and saute 7 min/Varoma/spoon speed.
- Add the chopped tomato, the paprika and the cumin. Saute 4 min/Varoma/spoon speed.
- Add the water or broth and the spinach. Set 8 min/100C/reverse/spoon speed.
- Add the cooked chickpeas and mix carefully.
- Set 8 min/100C/reverse/spoon speed.
- Adjust salt and pepper and serve hot.
Tips
- You can use frozen spinach; add it directly without thawing.
- A piece of fried bread blended with the garlic thickens the stew Andalusian style.
- Serve with a boiled egg on top if you are not after the vegan version.
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