Chickpea and Spinach Stew

A friend sent me this recipe from Food & Wine, and I somehow had all of these ingredients on hand (yes, including the saffron and golden raisins... don't judge me). This recipe said it would take 30 minutes, so I thought it would be a great weeknight meal, plus any time I can make something somewhat healthy, it's a win.


Ingredients:
1 cup water
10 ounces baby spinach
2 large garlic cloves, crushed
Kosher salt
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato?peeled, seeded and coarsely chopped
1/4 cup golden raisins
Crusty bread, for serving



To cook the spinach, boil the water in a pot and add the leaves. Stir frequently until wilted (about 2 minutes). Drain the spinach in a strainer, pressing the leaves against the sides to squeeze out as much liquid as possible. Coarsely chop the spinach and set aside.

kind of coarse, but oh well
In a small bowl, mix the garlic paste, paprika, cumin, cloves, and black pepper and mash until combined.


Stir in 1/4 cup of the chickpea liquid.



To seed the tomatoes, cut the tomato in half and use a spoon to remove the seeds.




Add the spiced garlic sauce to the pot and cook for 1 minute.


Add the chickpeas and the liquid they came in to the pot. Add the raisins and bring to a boil over medium-high heat.

Add the spinach, reduce heat, and simmer for 15 minutes.


Drizzle the remaining 2 tablespoons of olive oil on top and serve with some crusty bread.