Gluten-Free Spanish Chickpea and Spinach Stew
A thick chickpea stew gets its deep golden aroma from saffron, with spinach and garlic in every spoonful.
Fits Celiac, PCOS, Anti-inflammatory and 13 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 240 g canned chickpeas, drained and rinsed
- 100 g fresh spinach, roughly chopped
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 0.1 g saffron threads
- 250 ml gluten-free vegetable stock
- 100 ml water
- 1 tsp sherry vinegar
- ¼ tsp salt
Method
- Warm saffron in a spoonful of hot water until fragrant.5 min timer
- Brown onion in olive oil until deeply golden at the edges.8 min timer
- Stir in garlic and chickpeas until fragrant and lightly browned.3 min timer
- Add stock and saffron water; simmer until the broth thickens.15 min timer
- Stir in spinach until wilted, then finish with sherry vinegar.2 min timer
Why it works
- 65 and over: Soft chickpeas and well-cooked spinach simmer with onion, garlic and saffron.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Vegetarian recipes, Vegan recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.