Ingredients
1cupwater
10ozbaby spinach
2garlic cloves
kosher salt
1pinchsaffron threads
2tspsweet paprika
¼tspground cumin
1pinchground cloves
1pinchfreshly ground pepper
2chickpeas,with their liquid
¼cupextra virgin olive oil
1onion
1tomatoes,peeled
¼cupgolden raisins
crusty bread
Preparation
Pour the water into a large deep skillet and bring it to a boil. Add the spinach leaves and cook over high heat for about 2 minutes, tossing frequently, until wilted.
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 ½ 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 ¼ cup of the chickpea liquid.
Wipe out the skillet. Add 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat for about 3 minutes, stirring occasionally, until they are softened.
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, and drizzle the remaining 2 tablespoons of olive oil on top.
Serve with crusty bread, and enjoy!
