Chickpea Stew Recipe

1. Preheat the Oven

Preheat your oven to 400°F (200°C) to roast the spaghetti squash.

2. Cut and Season the Squash

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and season with salt and pepper.

3. Roast the Squash

Place the squash halves cut-side down on a baking sheet and roast in the oven for 35–40 minutes, or until the flesh is tender.

4. Shred the Flesh

Remove the squash from the oven and let it cool slightly. Use a fork to gently scrape the inside of each half to create spaghetti-like strands. Set aside.

5. Prepare Ingredients

In a blender, combine blanched almonds, cubed day-old bread (soaked in water and wrung out), garlic, white wine vinegar, and chilled water. Season with salt.

6. Blend into a Smooth Soup

Blend the mixture until completely smooth. With the blender running, slowly drizzle in olive oil to emulsify the soup until it becomes creamy.

7. Chill the Ajo Blanco

Transfer the ajo blanco to the refrigerator and chill for at least 30 minutes before serving.

8. Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent. Add minced garlic and cook for an additional minute.

9. Add Chickpeas and Spices

Stir in cooked or canned chickpeas (drained and rinsed), along with ground cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.

10. Simmer the Stew

Add vegetable broth and bring the mixture to a simmer. Let it cook for 15–20 minutes to allow flavors to meld together and liquid to reduce slightly.

11. Add Spinach

Stir in fresh spinach and cook for a few minutes until wilted, then remove the stew from heat.

12. Heat the Oil

In a small skillet, heat olive oil over medium heat.

13. Fry Bread Cubes

Cut crusty bread into bite-sized cubes and add to the hot oil. Fry until golden brown and crispy on all sides. Remove and drain on paper towels. Season with salt if desired.

14. Spoon the spaghetti squash onto serving plates or bowls as a base.

15. Ladle the chickpea stew over the spaghetti squash.

16. Drizzle chilled ajo blanco sauce over the stew.

17. Garnish with the crispy fried bread cubes and a few fresh spinach leaves, and serve immediately.