Enjoy this stew on its own, over basmati rice, cauliflower rice, or baked polenta. Be sure to leave plenty of time to presoak and cook the chickpeas. As they’re the main attraction, this is one recipe where you don’t want to settle for canned.
Spanish-Inspired Chickpeas and Roasted Cherry Tomatoes
Enjoy this stew on its own, over basmati rice, cauliflower rice, or baked polenta. Be sure to leave plenty of time to presoak and cook the chickpeas. As they’re the main attraction, this is one recipe where you don’t want to settle for canned.
Servings 4
Calories
Ingredients
- 1 cup dried chickpeas (or2, 15-ounce cans)
- 1 tsp sea salt
- 1 stick kombu
- 3 cups cherry tomatoes
- 2 tbsps extra virgin oliveoil
- ½ red onion, chopped
- 4 cloves garlic, minced
- 2 tsps dried oregano
- 2 tsps sweet paprika
- ¼ tsp chili powder
- ¼ tsp ground cumin
- 1/8 tsp ground cloves
- ½ tsp sea salt
- Freshly ground blackpepper
- 5 cups packed spinach
Instructions
- Place chickpeas in bowl with enough water to cover by several inches and soak 6 hours or overnight.
- Drain soaking water, rinse, and fill pot with enough fresh water to cover chickpeas well. Add salt, submerge kombu, and bring to boil. Skim off and discard white foam that rises to top of pot. Boil chickpeas until tender (15-20 minutes), adding water as needed to keep chickpeas at a rolling boil. Remove from heat and set aside.
- Preheat oven to 400°F.
- Place cherry tomatoes on baking sheet, drizzle with 1 tablespoon olive oil and roast 25 minutes (or until soft and starting to burst open). Remove from oven and set aside.
- In large cast-iron skillet or Dutch oven over medium heat, drizzle remaining 1 tablespoon olive oil and sauté onion and garlic until just soft (about 3 minutes). Add oregano, paprika, chili powder, cumin, cloves, salt, and plenty black pepper and stir.
- Drain chickpeas and discard kombu. Add to skillet with onion and spices. Fold in spinach a little at a time until completely wilted.
- Fold in roasted cherry tomatoes, remove from heat, and serve.
Notes
To cook in pressure cooker, place water or stock in pressure cooker, submerge stick of kombu, and cook on high 30 minutes, then let cooker depressurize naturally (about 15 minutes). Open pressure cooker and stir in salt.
Recipe from NOURISH, © Terry Walters 2022
www.terrywalters.net
This recipe is republished with permission from Nourish: Plant-Based Recipes to Feed Body, Mind and Soul, © Terry Walters 2022.
Photo(s) by Julie Bidwell from NOURISH: Plant-Based Recipes to Feed Body Mind and Soul © Terry Walters 2022.
