Andalucian Chickpea and Spinach Stew
The only good thing Maria Luisa ever made:
(from Big Girls, Small Kitchen)
Makes 10 appetizer servings
Ingredients
1 cup water
10 oz baby spinach, chopped
1 large onion, chopped
3 tomatoes, seeded and chopped (or one can diced tomatoes)
2 to 3 large garlic cloves, minced
Salt
½ tbsp smoked Spanish paprika
1 tsp ground cumin
Two 15-oz cans chickpeas, rinsed and drained
1/4 cup extra-virgin olive oil
crusty bread for serving
Preheat the oven to 250 degrees.
In a large oven-proof sauté pan, heat 1 tablespoon of olive oil and cook the onion until translucent. Add the spinach and 1 cup of water and simmer until the spinach is wilted and cooked through and the liquids have nearly evaporated. Stir in the tomatoes, garlic, cumin, paprika, salt and pepper, and any additional oil as necessary. Saute until the tomatoes have softened completely and are beginning to fall apart, about 5 to 7 minutes.
Add the chickpeas, an extra glug of olive oil, and a cup of water or stock. Stir to combine and bring to a gentle simmer. If there is not enough liquid, add more.
Cover the pan with foil or transfer mixture to a casserole dish and place in the oven for 15 o 20 minutes, until the chickpeas have softened completely, and the liquids have thickened to a stew consistency.
Serve straight from the pan with a basket of crusty bread.
