Step 1: Drain the chickpeas that you have soaked and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour. (Or continue with the next step if you're using canned garbanzo beans/chickpeas.)
Step 2: Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes.
Step 3: Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds.
Step 4: Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
Step 5: Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
Step 6: Stir in the rest of the garlic, the saffron and the spinach and simmer another 5 minutes.
Step 7: Add pepper, adjust seasonings to taste, and serve with crusty bread.
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