ACTIVE TIME: 15 MIN
TOTAL TIME: 35 MIN
SERVES: 4
INGREDIENTS
1 cup water
10 ounces baby spinach
2 large garlic cloves, crushed
Kosher salt
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato-peeled, seeded and coarsely chopped
1/4 cup golden raisins
Crusty bread, for serving
DIRECTIONS
Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes.
Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
SERVE WITH Crusty bread.
Recipe by Janet Mendel
This is one of my favorite vegetarian recipes. While doing research for a Spanish Unit I came across this recipe in FOOD AND WINE magazine. I served it to family, Bruce, Marcia, Shrerrill and Wayne under the maple trees with a variety of Spanish foods and wine.
Note : I use a small can of diced tomatoes(undrained) instead of a fresh tomato.
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