Yummy Chickpea and Spinach Stew.

I realize that it has been quite some time since I've posted a recipe on here and believe me it has been worth the wait! I gave this recipe a try last night and it got two thumbs up from both my husband and I (this rarely happens) and since miracles do happen, my little man also approved! I wish I would have gotten a better "after" picture, but it smelled so good I forgot to take it. The cook and prep time is under 30 minutes, which means this is definitely going into the weekly rotation.

Vegetarian Chickpea and Spinach Stew
Serves 2 (and a toddler) as a main course, 4 as a side.

1 bag 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 of 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 golden raisins (I used regular)

1) In a large deep skillet bring the water to a boil. Add the spinach and toss over high heat until wilted, about 2 minutes. Drain the spinach, pressing on the leaves to extract the liquid. Coarsely chop the spinach.

2) Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon salt and the saffron. Transfer the paste to a small bowl. Stir in the paprika, cumin, cloves and pepper and 1/4 cup of the chickpea liquid. 

3) Wipe out the skillet. Add 2 tablespoons of the oil to the skillet and heat until simmering. Add the onion and tomato and cook even over moderately high heat until softened, about 3 minutes. Add the spiced garlic sauce and cook for 1 minute. Add the chickpeas and all the remaining liquid to the skillet along with the raisins and bring to a boil. Add the spinach and simmer over moderate heat for 10 minutes. Transfer to bows and drizzle with the remaining olive oil. 

From Food and Wine, Sept. 2008.