# Garbanzos con Espinacas en Olla Lenta

Cook a Spanish chickpea and spinach stew in a slow cooker, one recipe step at a time

By Adrian Gaitan Fariñas

Topic: Food & Drink

[Open the interactive Jig](https://ask.jig.com/j/WUOMJ9okcWsZ)

## Guide

### 1. 1 · Chickpeas into the Pot

A slow cooker is an electric pot that cooks food gently for hours\. Everything for this Spanish chickpea stew is on the worktop: tap anything to see its name\. Drain the soaked chickpeas and tip them into the black ceramic pot\.

Soak dried chickpeas in water the night before\. They roughly double in weight\.

### 2. 2 · Onion, Carrots, Garlic and Bay Leaf

Spread the chopped onion over the chickpeas\. Lay the carrots on top in big pieces, with two whole garlic cloves and one bay leaf\. Leave them whole: some come out again later\.

### 3. 3 · Water, Salt, Six Hours on High

Pour in water until it stands two fingers, about 3 cm, above the chickpeas, and add salt to taste\. Put the lid on and turn the dial to High for 6 hours\. High and Low both end up just below boiling, about 98 °C; High simply gets there faster\.

Ask a grown\-up to help with full jugs and anything hot\.

### 4. 4 · Spinach, One Hour Before the End

With one hour left, lift the lid and add the fresh spinach\. It looks like a mountain, but spinach is about nine\-tenths water and wilts to a small fraction of its size\.

### 5. 5 · Make the Sofrito

A sofrito is a quick fried sauce full of flavour\. In a frying pan, fry one more garlic clove in the olive oil, stir in the sweet paprika, then add the crushed tomato\.

Paprika burns quickly, so add the tomato straight after it\.

### 6. 6 · Blend the Carrots and Garlic

Lift the soft carrots and garlic cloves out of the pot\. Blend them until smooth: this purée will thicken the broth\.

### 7. 7 · Stir In and Finish Cooking

Pour the carrot purée and the sofrito into the pot\. The broth turns a deep orange\. Let it finish its cooking time\.

### 8. 8 · Switch Off, Add the Eggs

Turn the dial back to Off and scatter the two chopped boiled eggs over the top\. Your garbanzos con espinacas are ready to serve, for six people\.