Chickpea and Spinach Stew

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This delicious and healthy stew has some wonderful North African flavors. It's quick to make and oh so aromatic! Perfect for a winter day.

ingredients
1 cup water
10 ounces baby spinach
2 (or 3) large garlic cloves, crushed
Kosher salt
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
2 whole cloves, ground
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped (or 1 14.5 oz can diced tomatoes)
1 link spicy Italian sausage, casing removed, cut into small pieces (optional)
1/4 cup golden raisins
Crusty bread, for serving

Directions –

1. Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. (Salad spinner works really well for this.) Coarsely chop the spinach.

2. Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid. A mortar and pestle works very well for this part.

3. Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the sausage, cook, stirring frequently, until brown. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.

4. Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top (optional), and serve.

This beautiful stew is so thick it could really be used as a side dish.