¼ cup extra-virgin olive oil (plus more for serving)
1 medium onion, finely sliced
4 cloves garlic, minced
1 teaspoon sweet or hot smoked paprika
1½ cups vegetable broth (may use chicken stock but this does change the vegan status)
2 (14-ounce) cans garbanzo beans (chickpeas) drained and rinsed
2 bay leaves
2 teaspoons soy sauce
Kosher salt
12 ounces fresh spinach
Instructions
Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.
Heat olive oil in a large pot over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine.
Add broth, chopped tomatoes, garbanzo beans, bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total. Add more broth if it becomes too thick. Season to taste with kosher salt.
Place a handful of spinach into bowl and ladle hot soup on top. Drizzle with extra virgin olive oil if desired.
Nutrition Information
Serving size: serves 2 with leftovers
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/01/16/spanish-chickpea-and-spinach-stew-with-ginger/