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Spanish chickpea stewSpanish Chickpea and Spinach Stew

2 large garlic cloves
½ teaspoon kosher salt
Pinch of saffron threads
2 teaspoons roughly chopped fresh ginger
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1 cup canned crushed tomatoes (BPA-free brand)
2 tablespoons extra virgin olive oil
1 large onion, halved lengthwise and thinly sliced
½ cup dry white wine or dry vermouth
3 cups cooked chickpeas
2 cups chickpea cooking liquid
12 ounces baby spinach (or chopped spinach)
¼ cup raisins
2 tablespoons sliced Spanish green olives (optional)
Sherry vinegar and olive oil, for drizzling

Combine the first 9 ingredients (through tomatoes) in a food processor and puree.

Heat 2 tablespoons olive oil in a large, heavy pot. Add the onions and cook over medium heat for 10 minutes, until soft and lightly browned. Raise the heat to medium-high, add the pureed mixture and cook for 3 minutes, stirring constantly.

Add wine, chickpeas and the bean cooking liquid. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes. Add a little more liquid if it seems too thick.

Add spinach and raisins, and simmer for 5 minutes longer. Adjust salt to taste. Serve in bowls or over soft polenta, topping each serving with a generous drizzle of olive oil and a few drops of sherry vinegar.


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