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Spanish Chickpea & Spinach Stew With Saffron Yoghurt

Spanish Chickpea & Spinach Stew With Saffron Yoghurt

Rating
4rating out of 5

(465 reviews from our customers)

Prep Time

30 min

Cuisine

Mediterranean

This Spanish dish has a North African flavour: warmth and fragrance from our signature baharat spice blend, topped with cooling organic yoghurt and a pinch of golden saffron. Serving up 4 of your 5-a-day (including protein-packed chickpeas), this dish is lower in calories, but high in flavour, with goodness in every bite.

Prep Time

30 min

Cuisine

Mediterranean

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
can of chopped tomatoes 1
1 can of chopped tomatoes
Red-onion
1 red onion
Saffron-(pinch)
1 pinch of saffron
garlic-clove
1 garlic clove
Capers
15g capers
freekeh
130g freekeh †
dried-oregano
1 tsp dried oregano
Baharat-(7-spice)
1 tbsp baharat
fresh-parsley
5g parsley
Baby-spinach
120g baby leaf spinach
Natural-yoghurt
75g natural yoghurt †
Chickpeas
1 can of chickpeas
vegetable stock cube (new5/18)
1 vegetable stock cube †
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • 1 pinch of saffron
  • 1 garlic clove
  • 1 bag of capers (15g)
  • 130g freekeh<span class="strong">†</span>
  • 1 tsp dried oregano
  • 1 tbsp baharat
  • 5g parsley
  • 120g baby leaf spinach
  • 1 natural yoghurt pot (80g)<span class="strong">†</span>
  • 1 can of chickpeas (400g)
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 394 kJ
93 kcal
2162 kJ
512 kcal
Fat
of which saturates
1.8 g
0.6 g
10.1 g
3.4 g
Carbohydrate
of which sugars
13.6 g
2.3 g
74.7 g
12.7 g
Fibre 4.2 g 23 g
Protein 5 g 27.6 g
Salt 0.61 g 3.36 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
1 pinch of saffron
saffron (100%)
1 garlic clove
garlic
1 bag of capers (15g)
Capers, water, vinegar, salt.
130g freekeh
freekeh-green wheat grain (gluten)
1 tsp dried oregano
dried oregano
1 tbsp baharat
pepper, cumin, coriander, clove, cardamom, paprika, cinnamon, nutmeg
5g parsley
flat parsley (100%)
120g baby leaf spinach
spinach
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
1 can of chickpeas (400g)
chickpeas, water, salt, ascorbic acid
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
Allergens
  • Allergens highlighted by † (gluten, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spanish Chickpea & Spinach Stew, Saffron Yoghurt

Boil a kettle

Peel and finely slice the red onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

2 Spanish Chickpea & Spinach Stew, Saffron Yoghurt

Meanwhile, rinse the freekeh, add it to a pot with plenty of cold water and bring to the boil over a high heat

Cook for 20-25 min or until tender but with a bite, then drain and return to the pot

3 Spanish Chickpea & Spinach Stew, Saffron Yoghurt

Once the onion has softened, add the chopped garlicbaharat and dried oregano to the pan and cook for 1-2 min or until fragrant

 

4 Spanish Chickpea & Spinach Stew, Saffron Yoghurt

Drain and rinse the chickpeas

Add the capersdrained chickpeaschopped tomatoes, vegetable stock cube[s] and 150ml [250ml] boiled water to the pan and cook for 10-15 min or until the sauce has thickened


5 Spanish Chickpea & Spinach Stew, Saffron Yoghurt

Meanwhile, add the saffron to a bowl, cover with 1 tbsp [2 tbsp] boiled water and set aside for 5 min

Tip: soaking the saffron in hot water infuses the water, bringing out its colour and flavour

 

6 Spanish Chickpea & Spinach Stew, Saffron Yoghurt

Meanwhile, chop the parsley finely

Once the water has infused, add half [all] of the natural yoghurt to the saffron and give it a good mix up – this is your saffron yoghurt

7 Spanish Chickpea & Spinach Stew, Saffron Yoghurt

Wash, then pat the spinach dry 

Once the sauce has thickened, add the washed spinach and cook for 1 min, stirring continuously until it's wilted – this is your chickpea & spinach stew

8

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Serve the chickpea & spinach stew over the drained freekeh 

Spoon over the saffron yoghurt and garnish with the chopped parsley

Enjoy!

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