Chickpea, Spinach and Tomato Stew

Chickpea, Spinach and Tomato Stew
adapted from Serious Eats

Ingredients

1 (28-ounce) can whole peeled tomatoes
1 1-inch knob ginger, peeled
2 tablespoons olive oil
1 medium onion, finely sliced
4 cloves garlic, finely sliced
1 teaspoon smoked paprika
1 lb fresh spinach, roughly chopped (I had baby spinach and didn’t chop much)
2 (15-ounce) cans garbanzo beans (chickpeas)
2 bay leaves
2 teaspoons soy sauce
1 teaspoon kosher salt
Sherry vinegar for serving (optional but highly recommended!)

Method

Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.

Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium low and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.

Add chopped tomatoes, garbanzo beans (with their liquid) bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total.

Season with kosher salt and serve immediately, drizzling with a few drops of sherry vinegar.

Step-by-step photos:

NOTES

I don't even know how to describe the amazing deliciousness of this simple dish. I expected it to be up my alley, yeah, but man, this knocked my socks off!

What's funny is that it was such a new combination of flavors for me that at first bite I thought "hmm... not sure..." (does that happen to other people?) and then I took another bite and another and another... and pretty soon I was done and wanted to dive into all the other containers I had just put away. HOLY COW, SO GOOD.

I didn't veer much from Kenji's recipe other than cutting the olive oil in half and using 1 pound of spinach instead of 12 ounces. I was hesitant to add the sherry vinegar when serving but WOW. Do it. If you have it, do it. I would even say if you don't have sherry vinegar, add a splash of red wine or white wine vinegar. The acidity does something really special to it in the end.