Ingredients: |
Ingredients: 1 cup water
10 oz Baby Spinach
2 large Garlic cloves, crushed
Kosher Salt
Pinch of Saffron threads
2 tsp Sweet Paprika
¼ tsp Ground Cumin
Pinch of Ground Cloves
Pinch of Ground Pepper
2 15-oz cans Chickpeas with their liquid
¼ cup Extra Virgen Olive Oil
1 small Onion, finely chopped
1 large Tomato, peeled, seeded and coarsely chopped
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Directions: |
Directions:Serves: 4
Total time: 30 minutes
1- 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.
2- Using a flat side of a large knife, mash the garlic to paste with ½ tsp 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 ¼ cup of the chickpea liquid.
3- Wipe out the skillet. Add 2 tbsp of 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.
4- Add the chickpeas and the remaining liquid to the skillet. 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 tbsp of olive oil on top, and serve. |
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