Ingredients
1 c. water
10 oz. baby spinach
2 garlic cloves
kosher salt
1 pinch saffron threads
2 tsp. sweet paprika
1/4 tsp. ground cumin
1 pinch ground cloves
1 pinch Freshly ground pepper
2 chickpeas with their liquid
1/4 c. extra-virgin olive oil
1 onion
1 tomatoes peeled
1/4 c. golden raisins
Crusty bread
Preparation
Step 1Pour 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.Step 2Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the 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.Step 3Wipe 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.Step 4Add 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.Step 5Serve With: Crusty bread.
