When I was a kid, my grandmother would make this delicious stew that she would Garbanzo (chickpeas) Guisada. It was so delicious and so simple to make. It was that stew that my love for Chickpeas began.
Chickpeas are a great source of protein and fiber. This stew not only tastes good, but you feel good eating it. I prefer eating it without rice nowadays, you know, since I’m not a kid who can eat anything without it showing in my waistline 😂.
3-15.5-oz. cans chickpeas, rinsed and drained
2 medium potatoes, peeled and diced
1 28-oz. can dice tomatoes with juice
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons paprika (smoked, sweet or hot)
Salt and pepper
4 tablespoons extra-virgin olive oil
4 cups baby spinach
In a large slow cooker, combine chickpeas, potatoes, tomatoes, onion, garlic, paprika and 1 tsp. salt. Stir well.
Cover and cook on low until potatoes are tender, 4 to 5 hours.
Stir in spinach, cover and cook until wilted, about 10 minutes, stirring once halfway through. Season with salt and pepper. Serve over 1 cup of brown rice and enjoy!