Spanish Chickpea & Spinach Stew
This knock out, hearty, stew is a version of Jose Andres’ recipe. I opt for canned chickpeas and stock rather than dried garbanzo beans. Either way, all the delicious flavor is there. Be sure to use Spanish Paprika and a really good sherry vinegar for the best results. I don’t always have saffron in the pantry, but Azrafran (poor man’s saffron) is a good substitute.