Ingredients
- 1 cup garbanzo beans (chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water or 2 cans of chickpeas, drained and rinsed - save liquid)
- 2 tablespoons olive oil (extra virgin)
- 1 1/2 cups onion, chopped
- 3 garlic cloves, minced or grated
- 1 can (14 ounce) chopped tomatoes (with juice, or 1 pound tomatoes, peeled, seeded and chopped)
- 2 teaspoons paprika (sweet)
- 1 pound potatoes, diced (peeled)
- 1/4 cup dry white wine
- Salt, to taste
- Saffron, pinch
- 1 pound spinach (stemmed, washed thoroughly in 2 changes of water, and coarsely chopped or 1 pound container of pre-washed spinach)
- Freshly ground pepper, to taste
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.