Vegetarian Chickpea and Spinach Stew
Serves 2 (and a toddler) as a main course, 4 as a side.
1 bag baby spinach
2 large garlic cloves crushed
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 of 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 golden raisins (I used regular)
1) In a large deep skillet bring the water to a boil. Add the spinach and toss over high heat until wilted, about 2 minutes. Drain the spinach, pressing on the leaves to extract the liquid. Coarsely chop the spinach.
2) Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon salt and the saffron. Transfer the paste to a small bowl. Stir in the paprika, cumin, cloves and pepper and 1/4 cup of the chickpea liquid.
3) Wipe out the skillet. Add 2 tablespoons of the oil to the skillet and heat until simmering. Add the onion and tomato and cook even over moderately high heat until softened, about 3 minutes. Add the spiced garlic sauce and cook for 1 minute. Add the chickpeas and all the remaining liquid to the skillet along with the raisins and bring to a boil. Add the spinach and simmer over moderate heat for 10 minutes. Transfer to bows and drizzle with the remaining olive oil.
From Food and Wine, Sept. 2008.