Spanish Chickpea and Spinach Stew with Ginger
 
 
Ingredients
  • 28 oz of whole frozen (thawed) or canned tomatoes
  • 1 1-inch knob ginger, peeled
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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/