Okay, so a cazuela was not really used here, in fact, I had to look up the meaning of "cazuela" after eating my favorite dish, Spinach Chickpea Cazuela, at a Spanish tapas restaurant here in Atlanta called Barcelona.
From Wikipedia:
"Cazuela is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for cooking pot) in which it is cooked. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together."
In this case, chickpeas are the "meat" and spinach is the veggie — and this dish is one of my faves for two reasons: it's packed with flavor and super easy. Oh and it's really nutritious! Okay, that's three great reasons to make this dish now. The recipe below calls for two BPA-free cans of chickpeas that'll make enough for four servings or lunch for the week.
Is anyone else cumin-obsessed? I think the cumin makes this dish that's also bursting with clean healing flavors from spinach, garlic and lemon. The fiber and protein from the chickpeas make for a super satisfying meal. Let me know what you think!
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients
2 BPA-free 15-ounce cans of chickpeas, save the brine
2 Tbsps olive oil
1 small yellow onion, chopped
2–3 cloves of garlic, minced
1/4 cup veggie broth
3–5 cups raw spinach (depending on how deliciously green you want it)
2 Tbsps cumin
squeeze of two medium lemons or 1 large
smoked paprika, to taste
1–2 pinches cayenne pepper (optional, if you like it spicy)
salt and pepper to your liking
Optional: top with nutritional yeast!
How to Make
Add the chickpeas (separate the brine) to a large bowl and, with a wooden spoon or fork, mash half of the chickpeas until they are a bit crumbly or in smaller pieces. Set aside.
Heat the olive oil on medium heat in a wok or large stovetop pan.
Add the chopped onion, cook for two minutes in the pan.
Add the minced garlic and the veggie broth, cook for an additional two minutes.
Add the chickpeas plus 3/4 c of the brine. Mix together with the onion and garlic.
Add the cumin, cayenne, squeeze of lemon. Mix together and let simmer until all of the liquid (brine and veggie broth) is completely absorbed.
Finally, add the spinach and mix into the chickpeas until the spinach is wilted.
Add salt and pepper to taste.
Divide between serving plates or transfer the dish to a serving plate. Sprinkle with smoked paprika and a pinch of cayenne pepper, if desired.
Serve with lemon wedges and enjoy!
Delicious and nutritious additions: Whole grain bread, basil, dill, and parsley
Nutrition Information
Per serving (6 servings): 188 calories, 25 grams carbohydrates (22 grams net carbohydrates), 7 grams fiber, 8 grams protein, 7.5 grams fat, 223 milligrams sodium
Good source of vitamin B6, iron, magnesium, phosphorus, potassium, zinc
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