Ingredients
• Aromatics: 1 onion (diced), a few cloves of garlic (chopped), and a “knob” of ginger (about 8 thin coins). [01:25], [01:47]
• Tomatoes: 1 can (28 oz) of whole peeled tomatoes. [01:25]
• Chickpeas: 1 to 2 cans of chickpeas (do not drain; use the liquid from the can). [07:32]
• Greens: 6 to 12 oz of spinach (curly leaf is preferred, but flat leaf or other greens like kale/collards work too). [04:10]
• Fats & Liquids: High-quality extra virgin olive oil (about 1/4 to 1/3 cup to start, plus more for finishing). [03:32]
• Spices & Seasoning: * Sweet smoked paprika (pimentón). [05:38]
• 2 Bay leaves. [07:56]
• Salt and MSG (or a splash of soy sauce for umami). [05:30], [09:13]
• Vinegar for finishing (Sherry vinegar is traditional, but cider or white wine vinegar also works). [09:20]
Cooking Instructions
1. Prepare the Tomato-Ginger Base
• Take half of the canned tomatoes and most of the juice from the can.
• Place them in a blender or cup with the 8 coins of ginger and puree until smooth. [01:54]
• Roughly chop or “scissor” the remaining half of the tomatoes in the can to provide texture. [05:11]
2. Sauté the Aromatics
• Heat 1/4 to 1/3 cup of olive oil in a large pot over medium heat.
• Add the diced onion and chopped garlic. Season with a little salt and MSG. [04:04]
• Sweat them until softened (do not brown them). Add a bit of smoked paprika and stir. [05:30]
3. Combine and Wilt the Greens
• Pour in the tomato-ginger puree. [06:05]
• Add the spinach. If you have a lot, add it in handfuls, letting it wilt down before adding more. [06:44]
4. Simmer the Stew
• Add the chickpeas along with all the liquid from the can (aquafaba), which provides body to the stew. [07:32]
• Stir in the remaining chopped tomatoes and add two bay leaves. [07:56]
• Simmer uncovered for 30 to 45 minutes. This allows the liquid to reduce and the flavors to meld into a thick, tender stew. [08:24]
5. Finish and Serve
• Taste and adjust the seasoning with more salt, MSG, or soy sauce. [09:07]
• Stir in a splash of vinegar to brighten the flavors. [09:33]
• Drizzle generously with more high-quality extra virgin olive oil before serving. [10:06]
• Serve with crusty bread or pita. [10:12]
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