Chickpea and Spinach Stew
Chickpean and Spinach Stew is a vegan main course. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 375 calories, 14g of protein, and 18g of fat each. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 30 minutes. A mixture of olive oil, water, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert.
Pour 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.
Using 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.
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.
Add 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.