Chickpea and Spinach Stew from Food and Wine
- 1 cup water
- 10 ounces leaf spinach
- 2 large garlic cloves, crushed
- Kosher salt
- Pinch of saffron threads
- 2 teaspoons sweet paprika
- 1 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
- 2-3 tbl spoons tomato paste
- 1 cup (+ whatever is needed for rice) chicken stock
1. Prepare the rice and cook, according to instructions, in chicken stock in place of water.
2. Pour the water into a large deep skillet and bring to a boil.
3. Add the spinach leaves and cook over high heat, stirring frequently, until wilted. (~2 minutes)
4. Drain the spinach in a colander and press to extract the liquid.
5. Coarsely chop the spinach.
6. Take the mashed garlic and mix it with the salt and saffron. Mix into a paste.
7. Transfer paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash together until thoroughly combined. Stir in 1/4 cup of the chickpea liquid.
8. Wipe out the skillet. Add 2 Tablespoons of olive oil to the skillet and heat until shimmering.
9. Add the onion and tomato and cook over medium high heat. Stir occasionally until softened (~3 minutes).
10. Add the garlic mash to the skillet and cook for 1 minute.
11. Add the chickpeas to the skillet.
12. Add the raisins and bring to a boil over medium high heat.
13. Add 2-3 tomato paste to thicken.
14. Add the spinach and reduce heat to medium and SIMMER for 15 minutes.
15. Add chicken stock to achieve desired saucy-ness.
16. Lay out serving dishes and fill with the rice cooked in chicken stock. Add chickpea stew to bowls. Drizzle with the remaining olive oil and serve.