Chickpea and Spinach Stew Recipe

Preparation

1. The day before preparing this recipe, soak the chickpeas in lukewarm water with a handful of salt and leave them to soak overnight or for about 12 hours. After this time, remove the water, wash them and leave them to drain. 
2. Next, chop the onion and garlic. We also peel and chop the tomatoes. 
3. Now, in a pot, add the Goya Único Extra Virgin Olive Oil and when it gets hot, add the garlic and the chopped onion. Fry for 10 minutes and add the chopped tomatoes and the bay leaf. Fry for a further 5 minutes. 
4. The next step is to add the sweet paprika. Stir with a wooden spoon so that it integrates well into the sauce. 
5. Now add the chickpeas to the sauce and cover with water. When the chickpeas have been cooking for half an hour, add salt and pepper to taste. We should also add water again until we are sure that the chickpeas are completely covered. Let them cook for at least 20 minutes more. 
6. Meanwhile, in another pot, add salted water and when it comes to the boil, add the spinach. Once they are ready, drain the water from the spinach and leave them at room temperature. When they are no longer burnt, chop them with a knife on a board. 
7. When there are about 15 minutes of cooking time left before the stew is ready, add the chopped spinach to the chickpeas.  As the chickpeas should be cooked over a low heat, it is important to taste them before removing them from the heat to make sure they are tender, with a creamy, smooth texture. Bon appetit!