Hi.

Welcome to my blog. I document my adventures in travel, style, and interior design. Hope you have a nice stay!

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)



Preparation
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. 

As Luck Would Have It...

We Love Liam!