Spanish Chickpea, Potato & Spinach Stew

Ingredients:

• 1 cup dried chickpeas (approximately 220g)
• 2 1/2 tablespoons salt
• 2 large onions, chopped
• 1 red bell pepper, deseeded and chopped
• 1 bay leaf
• 6 tablespoons extra virgin olive oil
• 6 garlic cloves, minced
• 1 large slice of sourdough bread, cubed
• 2 medium potatoes, cubed
• 2 large tomatoes, grated
• 300g fresh spinach
• 1 1/2 teaspoons pimentón de la vera dulce (sweet smoked paprika)
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Soak chickpeas: Soak dried chickpeas overnight in 1.5 liters of water with 1 tablespoon of salt. If using canned chickpeas, skip this step.
2. Cook chickpeas: Drain soaked chickpeas and add to a large pot with 2 liters of water, a halved onion, a deseeded red pepper, and a bay leaf. Bring to a boil, then simmer for 1 hour or until tender. Alternatively, use a pressure cooker for 15 minutes.
3. Prepare paste: Sauté minced garlic in olive oil until fragrant. Toast bread cubes in the same oil and add to a blender along with the sautéed garlic, cooked onion, red pepper, and 300ml of water. Blend until smooth.
4. Sauté onions and tomatoes: Sauté chopped onions in olive oil until softened. Add grated tomatoes and cook until the juices have evaporated.
5. Combine ingredients: Add chickpeas (drained), paste, potatoes, remaining salt, paprika, and pepper to the pot. Simmer for 15 minutes, stirring occasionally.
6. Add spinach: Stir in fresh spinach and cook for 5 minutes more, or until potatoes are tender.
7. Serve: Divide into bowls and drizzle with extra virgin olive oil.

Serving Suggestions:

• Serve with crusty bread or rice.
• Garnish with fresh herbs like parsley or cilantro.
• Top with a dollop of Greek yogurt or a sprinkle of Parmesan cheese.

Notes:

• For a vegan option, use vegetable broth and omit the Parmesan cheese.
• Adjust the spice level to your preference.
• Experiment with additional vegetables or proteins like lentils or tofu.