Chickpea And Spinach StewFrom chefsuz 7 years ago
- 1 cup water shopping list
- 10 oz baby spinach shopping list
- 2 to 3 large garlic cloves, crushed shopping list
- salt shopping list
- Pinch of saffron threads shopping list
- 2 tsp sweet paprika shopping list
- 1/4 tsp ground cumin shopping list
- Pinch of ground cloves shopping list
- Pinch of freshly ground pepper shopping list
- Two 15-oz cans chickpeas with their liquid shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1 small onion, finely chopped shopping list
- 1 large tomato-peeled, seeded and coarsely chopped shopping list
- 1/4 cup golden raisins (optional) shopping list
- crusty bread, for serving shopping list
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.
The Cookchefsuz Livermore, CA
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