Smoky Spanish Chickpea & Potato Braise
A robust and budget-friendly meal that transforms humble pantry staples into a nutrient-dense feast. This vibrant one-pot dish is packed with plant-based protein and warming spices, making it an ideal healthy dinner for a busy Week 35.
Ingredients
- Potatoes, cubed small600 g
- Canned chickpeas, drained2 cans
- Yellow onion, finely chopped1 stk
- Garlic cloves, minced3 stk
- Smoked paprika2 tsp
- Crushed canned tomatoes400 g
- Vegetable broth300 ml
- Fresh spinach150 g
- Olive oil2 tbsp
- Salt and black pepper to taste
Instructions
Heat the olive oil in a large deep pan over medium heat. Add the onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
Stir in the smoked paprika and cubed potatoes. Toss well to coat the potatoes in the spice, allowing them to cook for 2 minutes to release the smoky aroma.
Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 12-15 minutes or until the potatoes are tender when pierced with a fork.
Stir in the drained chickpeas and fresh spinach. Cook for another 2-3 minutes until the spinach is completely wilted and the chickpeas are heated through. Season with salt and pepper before serving.
Save recipe in Veloop
