Vegan Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew With Ginger) Recipe
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A hearty chickpea and spinach stew flavored with ginger and tomato.
Yield
3
Time
1 hour 5 minutes
Ingredients
1 (28-ounce) can whole peeled tomatoes
1 1-inch knob ginger, peeled
1/4 cup extra-virgin olive oil (plus more for serving)
1 medium onion, finely sliced
4 cloves garlic, finely sliced
1 teaspoon sweet or hot smoked paprika
12 ounces fresh spinach, roughly chopped
2 (14-ounce) cans garbanzo beans (chickpeas)
2 bay leaves
2 teaspoons soy sauce
Kosher salt
Sherry vinegar for serving (optional)
Instructions
Step 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 puréed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.
Step 2
Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger purée (it should immediately start simmering) and stir to combine. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.
Step 3
Add chopped tomatoes, garbanzo beans (with their liquid) 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.
Step 4
Season to taste with kosher salt and serve immediately, drizzling with extra-virgin olive oil and a few drops of sherry vinegar.
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