Vegan: Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)

[Photographs: J. Kenji Lopez-Alt]

A hearty chickpea and spinach stew flavored with ginger and tomato.

Vegan: Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)

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About This Recipe

Yield:serves 2 with leftovers
Active time:20 minutes
Total time:1 hour
Special equipment:blender
This recipe appears in: Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge Vegan: Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)
Rated:

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)

Procedures

  1. 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 pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.

  2. 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 puree (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.

  3. 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.

  4. 4

    Season to taste with kosher salt and serve immediately, drizzling with extra virgin olive oil and a a few drops of sherry vinegar.

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