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Vegan: Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)
[Photographs: J. Kenji Lopez-Alt]
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
About This Recipe
| Yield: | serves 2 with leftovers |
| Active time: | 20 minutes |
| Total time: | 1 hour |
| Special equipment: | blender |
| This recipe appears in: | 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
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
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
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
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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