Vegan Garbanzos con Espinacas y Jengibre

Vegan
Garbanzos con Espinacas y Jengibre 

Spanish
Chickpea and Spinach Stew with Ginger

From our
friends at Serious Eats

This
chickpea and spinach stew is based off of the garbanzos con espinacas that
I used to make with Chef John Critchley over at Toro in Boston. It’s about as
classic a Spanish bar snack as there ever was and you’ll find it all over Spain
flavored with everything from smoky chorizo and rich morcilla (blood
sausage) to simpler preparations served with nothing but a spritz of
bright vinaigre de Jerez.

This vegan
version, which ends up somewhere between a soup and a stew, relies on canned
chickpeas and their liquid for body, but giving them a bit of a simmer with
some aromatics—garlic, onion, bay leaf, and smoked paprika—adds a ton of flavor
back to them. The unique part is the bit of ginger added into the pureed
tomatoes. It’s not enough to make itself obvious, but just enough to add a bit
of complex heat to the saucy backbone of the dish.

 

·        
YIELD: serves 2 with leftovers

·        
ACTIVE TIME: 20 minutes

·        
TOTAL TIME: 1 hour

 

Ingredients:

·        
1
(28-ounce) can whole peeled tomatoes

·        
1 1-inch
knob ginger, peeled

·        
1/4 cup
extra-virgin olive oil (plus more for serving)

·        
1 medium
onion, finely sliced

·        
4 cloves
garlic, finely sliced

·        
1
teaspoon sweet or hot smoked paprika

·        
12
ounces fresh spinach, roughly chopped

·        
2
(14-ounce) cans garbanzo beans (chickpeas)

·        
2 bay
leaves

·        
2
teaspoons soy sauce

·        
Kosher
salt

·        
Sherry
vinegar for serving (optional)

 

Directions:

1.      
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.

2.     
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 and allow spinach
mixture to simmer, stirring occasionally, until spinach is completely tender,
about 10 minutes.

3.     
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.

4.     
Season
to taste with kosher salt and serve immediately, drizzling with extra virgin
olive oil and a a few drops of sherry vinegar.

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