NONNO EDU
7.

Chickpea and Spinach Stew

Somewhere between a chana masala and a chili. Eat it out of a bowl with a pool of your best olive oil on top.

Ingredients
  • - 1 large onion, diced
  • - 1/4 to 1/3 cup olive oil, plus more for serving
  • - 3 cloves garlic, chopped
  • - Salt and MSG (or chicken bouillon), to taste
  • - 1 can (28 oz) whole peeled tomatoes
  • - A knob of fresh ginger
  • - A generous amount of smoked paprika (sweet or hot)
  • - 6–12 oz fresh spinach (curly leaf preferred; kale, collard greens, or escarole also work)
  • - 2 small cans chickpeas (or 1 large can), liquid reserved
  • - 2 bay leaves
  • - A splash of vinegar (sherry, cider, or white wine) to finish
  • - Crusty bread, for serving
Steps
  1. 1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic with a generous pinch of salt.
  2. 2. Sweat until softened without much color, about 10 minutes.
  3. 3. Meanwhile, divide the can of tomatoes in half. Blend one half with its juice and the ginger into a smooth puree. Roughly chop the remaining tomatoes by hand, with scissors, or in the can.
  4. 4. Season the onions with salt, MSG (or chicken bouillon), and smoked paprika. Stir to bloom the paprika in the oil for a minute.
  5. 5. Pour in the tomato-ginger puree and stir.
  6. 6. Add the spinach in batches and let it wilt down.
  7. 7. Pour in the chickpeas with all their canning liquid — don't throw it away.
  8. 8. Add the chopped tomatoes and the bay leaves.
  9. 9. Simmer uncovered for 30–45 minutes until reduced and thickened.
  10. 10. Adjust seasoning with more salt and MSG. Add a splash of vinegar to brighten. Soy sauce also works for extra umami depth.
  11. 11. Remove bay leaves. Serve in bowls with a generous drizzle of your best olive oil and crusty bread.
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