Chickpeas and spinach stew

  • 1 bottle Dantza® Chickpeas
  • 1 bottle Dantza® Spinach
  • 3 tablespoon Dantza® tomato sauce
  • 1 carrot
  • 1⁄2 onion
  • 2 cloves garlic
  • 1 vegetable flavor bouillon cube
  • 1 teaspoon sweet paprika
  • 1 teaspoon cumin seed
  • 2 bay leaves
  • Olive Oil
  • Salt
  1. Grind garlic cloves, cumin seed, a pinch of coarse salt in a mortar and set aside.
  2. Peel and chop finely the onion and the carrot.
  3. Add the onion and the carrot into a medium-heat pot with a dash of oil, a pinch of salt and bay leaves.
  4. Drain and add half of Dantza® Spinach into the pot with vegetables and stir until combined.
  5. After few minutes, add sweet paprika, Dantza® tomato sauce and the crumbled vegetable flavour bouillon cube.
  6. Rinse in water and drain the Dantza® Chickpeas and incorporate them into the pot.
  7. Add cold water into the pot until all ingredients are covered.
  8. Remove a couple of tablespoon on the broth and add them into the mortar. Mix it well and incorporate it back into the pot.
  9. Stir well and let the stew rest for 15 minutes at low-heat.


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