Ingredients
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1 cup water
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10 ounces Baby Spinach
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4 large garlic cloves, crushed
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1 teaspoon seasoning salt
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1 pinch saffron thread
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2 teaspoons sweet paprika
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1/2 teaspoon ground cumin
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1 pinch ground cloves
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2 (15 ounce) cans chickpeas, with their liquid
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1/4 cup extra virgin olive oil
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1 small onion, finely chopped
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1 large tomatoes, peeled and coarsely chopped (you may substitute a small can of diced tomatoes of you like)
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1/2 cup golden raisin
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1 pinch fresh ground pepper
Instructions
- 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 salt and 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 tablespoons of the olive oil to the skillet and heat until shimmering. 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 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 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.