---
author: J. Kenji López-Alt
source:
video: https://www.youtube.com/watch?v=1DWB1EOLw_s
hero: https://bsteph.imgix.net/spinach-and-chickpea-stew.jpg
tags: [soup, vegetarian]
draft: true
---

# Spinach and Chickpea Stew

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