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Spinach and Chickpea Stew

Spinach and Chickpea Stew

J. Kenji López-Alt Watch it .gravy
soup vegetarian
1 can whole peeled tomatoes
8 coins fresh ginger
65 g extra-virgin olive oil
1 yellow onion
4 cloves garlic
6 g salt
1 g MSG
3 g sweet smoked paprika
12 oz fresh spinach
2 cans chickpeas
2 bay leaves
15 g sherry vinegar
  1. 1. Take half of 1can whole peeled tomatoes (28 oz) from the can along with most of the juice.
  2. 2. Add 8coins fresh ginger.
  3. 3. Blend into a smooth purée and set aside.
  4. 4. Roughly chop the remaining tomatoes in the can with scissors.
  5. 5. Heat 65g extra-virgin olive oil in a large pot over medium heat.
  6. 6. Add 1 yellow onion (diced).
  7. 7. Add 4cloves garlic (chopped).
  8. 8. Cook, stirring occasionally, until softened and translucent — no color.
  9. 9. Season with 6g salt.
  10. 10. Add 1g MSG (optional).
  11. 11. Add 3g sweet smoked paprika.
  12. 12. Stir briefly to toast the paprika.
  13. 13. Pour in the tomato-ginger purée.
  14. 14. Stir to combine.
  15. 15. Add 12oz fresh spinach in handfuls, letting each batch wilt before adding more.
  16. 16. Stir until fully wilted.
  17. 17. Pour in 2cans chickpeas (15 oz each) with their liquid.
  18. 18. Add the reserved chopped tomatoes.
  19. 19. Add 2 bay leaves.
  20. 20. Stir, taste, and adjust salt.
  21. 21. Bring to a gentle simmer uncovered.
  22. 22. Cook 30–45 minutes until reduced into a thick stew.
  23. 23. Remove bay leaves.
  24. 24. Adjust seasoning with more salt if needed.
  25. 25. Add a splash of 15g sherry vinegar (about 1 tbsp) to brighten.
  26. 26. Ladle into bowls.
  27. 27. Finish with a generous drizzle of your best extra-virgin olive oil.
  28. 28. Serve with crusty bread or pita.