Quick Chickpea And Spinach Stew With Ginger

This Quick Chickpea and Spinach Stew with Ginger is a flavorful and satisfying dish inspired by the classic Spanish bar snack “garbanzos con espinacas.” While the traditional version requires time and effort, this recipe offers a shortcut without compromising on taste. Canned chickpeas, along with their liquid, provide the base for the stew, while a simmer with aromatics like garlic, onion, bay leaf, and smoked paprika adds depth of flavor.

The secret ingredient that sets this stew apart is the addition of ginger to the pureed tomatoes. It adds a subtle yet distinctive heat to the sauce, elevating the dish to new heights. This stew strikes the perfect balance between a soup and a hearty stew, making it versatile for any occasion.

Serve it hot in a bowl for a comforting meal, or let it sit overnight to develop even more flavor. The next day, enjoy it at room temperature on slices of dark toast, drizzled with olive oil—an excellent option for hosting a sophisticated Spanish wine tasting or any gathering.

SERVES 3 OR 4

INGREDIENTS:

• One 28-ounce can whole tomatoes
• One 1-inch knob ginger, peeled
• ¼ cup extra-virgin olive oil, plus more for serving
• 1 medium onion, finely sliced
• 4 cloves garlic, finely sliced
• 1 teaspoon sweet or hot Spanish smoked paprika
• 12 ounces spinach, trimmed, washed, drained, and roughly chopped
• Two 14-ounce cans chickpeas, with their liquid
• 2 bay leaves
• 2 teaspoons soy sauce
• Kosher salt
• Sherry vinegar (optional)

INSTRUCTIONS:

1. Drain the tomatoes and puree half of them with the ginger in a blender until smooth. Set aside, and roughly chop the remaining tomatoes separately.
2. In a 12-inch skillet, heat olive oil over high heat. Add onion, garlic, and paprika, and cook until the onion softens and slightly browns.
3. Add the tomato-ginger puree to the skillet and stir to combine. Gradually add the spinach, allowing it to wilt between additions. Simmer over medium heat until the spinach is tender, about 10 minutes.
4. Add the chopped tomatoes, chickpeas with their liquid, bay leaves, and soy sauce. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the stew thickens, about 30 minutes.
5. Season with salt and serve hot. Drizzle with extra-virgin olive oil and, if desired, a few drops of sherry vinegar.

Enjoy this delicious and effortless Chickpea and Spinach Stew with Ginger that captures the essence of Spanish flavors in a delightful and quick-to-prepare dish.

Indulge in the rich flavors of this Quick Chickpea and Spinach Stew with Ginger, and savor the delightful combination of tender chickpeas, aromatic spinach, and the subtle warmth of ginger-infused tomatoes. Whether served hot for a comforting meal or enjoyed the next day at room temperature on toast, this stew is a versatile and delicious addition to your culinary repertoire. It’s a perfect dish for those busy days when you crave a taste of restaurant-quality flavors without the time-consuming effort. So, bring the taste of Spain to your table with this easy and satisfying stew—sure to impress family and friends alike. Bon appétit!