Spanish Chickpea Stew
By Rusty H., J. H., Sage M. and Donnie B. from Skyline High School, Oakland, CA.
One look at this hearty stew will make your mouth water for its mild spicing of cumin and paprika, the heartiness of the chickpeas, the soothing taste of the spinach, and the sweetness of the golden raisins. The flavors of this stew are well balanced by the slight acidity of the tomatoes, creating a warming main dish when served over rice or couscous.
Serving size: 1 cup
|From Saturated Fat||5%|
|Ingredient||6 servings||50 servings|
|Olive Oil||3 tbs.||1.5 cups|
|Garlic, minced||2 tsp.||0.33 cups|
|Yellow onions, peeled and chopped||2 cups||16 cups/5 Pounds|
|Sweet Paprika||2 tsp.||0.3 cups|
|Cumin, Ground||0.3 tsp.||2.5 tsp.|
|Spinach, frozen, coarsely chopped||2.75 cups/12 ounces||23 cups/4.3 pounds|
|Chickpeas, cooked, canned, drained and rinsed||2 cups/15.5 ounces||16.5 cups/130 ounces|
|Soup stock, chicken or vegetable||1.5 cups||12.5 cups|
|Tomatoes, canned, diced||0.75 cups||6.25 cups|
|Raisins, golden||0.75 cups||6.25 cups|
|Red wine vinegar||2 tsp.||0.33 cups|
|Salt||0.25 tsp.||2 tsp.|
|Pepper, freshly ground||0.25 tsp.||2 tsp.|
Heat the oil in a large stock pot, add the garlic and sauté for a few moments, then add the onions and sauté until they smell sweet and are translucent. Add the paprika and cumin and sauté until aromatic. Add the spinach and sauté until heated through, and then add the chickpeas, raisins, tomatoes, and stock. Bring to a boil and turn down to a simmer. Cook until the raisins plump, about 15 minutes. Add the vinegar, salt, and pepper. Taste and adjust flavorings.