This is definitely a recipe that I will double the next time that I make it. It’s not because it didn’t make enough for a meal, in fact, we both went back for seconds and thirds. I just wish there was more of this stew leftover for more than just one lunch the next day. But, I was kind and let my in-house taste tester get the leftovers. He owes me now.
I served this really satisfying stew with some fresh and warm naan. It was fantastically warm, flavorful and uniquely spiced.
Chickpea and Spinach Stew
Food & Wine Magazine 
- 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 (I omitted the raisins.)
- Crusty bread, for serving (I served mine with naan.)
Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes.
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 1/2 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 1/4 cup of the chickpea liquid.
Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes.
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. If using, 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, drizzle the remaining 2 tablespoons of olive oil on top, and serve.