How to make it

  • 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 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 1/4 cup of the chickpea liquid.
  • Wipe out the skillet. Add 2 Tbsp of the olive oil to the skillet and heat until simmering. 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 (if desired) 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 deep serving bowls, drizzle the remaining 2 Tbsp of olive oil on top and serve with yummy crusty french bread.

Reviews & Comments 4

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  • celiac_ceahow_martine 4 years ago
    What yummy flavors --- can't wait to adapt to my food plan and try it!
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  • alliberries 5 years ago
    ooohh.. sounds good
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  • jo_jo_ba 5 years ago
    This sounds awesome!
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  • jencathen 5 years ago
    This sounds great and is perfect for our Spanish Tapas group so I included it there. Thanks for posting.
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