This Spinach and Chickpea Stew is my Go-To Crowd Pleaser

Ingredients

• 1/3 cup Extra Virgin Olive Oil (good quality, Greek Primise brand preferred)
• 1 medium Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (peeled and minced (about eight small coins))
• 28 oz Whole Tomatoes (canned, one 28‑oz can; half pureed, half chopped)
• 15 oz Chickpeas (canned, drained but keep liquid for stew)
• 6 oz Flat‑Leaf Spinach (washed, roughly torn)
• 1 teaspoon Smoked Paprika (sweet smoked; hot smoked optional for spice)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Monosodium Glutamate (MSG) (adds umami; optional)
• 2 Bay Leaves (whole)
• 1 tablespoon Apple Cider Vinegar (or white wine vinegar; adds brightness at end)
• 2 tablespoons Extra Olive Oil (finishing) (high‑quality extra virgin, drizzled before serving)

Instructions

1. Blend Tomato‑Ginger Puree

   Drain half of the canned tomatoes (including juice) into a blender, add the peeled ginger coins, and blend until smooth.

   Time: PT5M

2. Dice Onion and Mince Garlic

   Using the mathematical onion‑dicing method (or any method you prefer), dice the onion into even pieces and mince the garlic cloves.

   Time: PT5M

3. Sauté Onion and Garlic

   Heat 1/3 cup olive oil in the large pot over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes, then add the minced garlic and cook another minute.

   Time: PT5M

   Temperature: medium

4. Add Spices

   Stir in the smoked paprika, salt, and MSG. Cook for 30 seconds to awaken the flavors.

   Time: PT1M

   Temperature: medium

5. Add Tomato‑Ginger Puree

   Pour the blended puree into the pot, stir, and bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

6. Add Chopped Tomatoes

   Roughly chop the remaining half of the canned tomatoes (or crush with fingers) and add them to the pot.

   Time: PT2M

   Temperature: medium

7. Wilt the Spinach

   Add the flat‑leaf spinach all at once (or in batches if using a larger volume) and stir until fully wilted, about 3 minutes.

   Time: PT3M

   Temperature: medium

8. Add Chickpeas and Bay Leaves

   Stir in the canned chickpeas together with their liquid and drop in the bay leaves.

   Time: PT2M

   Temperature: medium

9. Simmer the Stew

   Leave the pot uncovered and let the stew simmer gently for 30‑45 minutes, stirring occasionally, until it thickens and the flavors meld.

   Time: PT45M

   Temperature: medium

10. Finish Seasoning and Add Olive Oil

    Taste and adjust salt and MSG as needed. Add a splash of apple cider vinegar for brightness, then drizzle the extra 2 Tbsp of high‑quality olive oil and stir.

    Time: PT2M

11. Serve

    Ladle the stew into bowls, optionally top with a poached egg for non‑vegans, and serve with crusty bread.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

8 g