Enjoy this stew on its own, over basmati rice, cauliflower rice, or baked polenta. Be sure to leave plenty of time to presoak and cook the chickpeas. As they’re the main attraction, this is one recipe where you don’t want to settle for canned.
Ingredients
- 1 cup dried chickpeas (or 2, 15-ounce cans)
- 1 teaspoon sea salt
- 1 stick kombu
- 3 cups cherry tomatoes
- 2 tablespoons extra virgin olive oil
- ½ red onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons sweet paprika
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cloves
- ½ teaspoon sea salt
- Freshly ground black pepper
- 5 cups packed spinach
Preparation
Place chickpeas in bowl with enough water to cover by several inches and soak 6 hours or overnight. Drain soaking water, rinse, and fill pot with enough fresh water to cover chickpeas well. Add salt, submerge kombu, and bring to boil. Skim off and discard white foam that rises to top of pot.
Boil chickpeas until tender (15-20 minutes), adding water as needed to keep chickpeas at a rolling boil. Remove from heat and set aside.
Preheat oven to 400°F.
Place cherry tomatoes on baking sheet, drizzle with 1 tablespoon olive oil and roast 25 minutes (or until soft and starting to burst open). Remove from oven and set aside.
In large cast-iron skillet or Dutch oven over medium heat, drizzle remaining 1 tablespoon olive oil and sauté onion and garlic until just soft (about 3 minutes). Add oregano, paprika, chili powder, cumin, cloves, salt, and plenty black pepper and stir. Drain chickpeas and discard kombu. Add to skillet with onion and spices. Fold in spinach a little at a time until completely wilted. Fold in roasted cherry tomatoes, remove from heat, and serve.
About this recipe
This recipe is reprinted with permission from Nourish: Plant-Based Recipes to Feed Body, Mind and Soul, © Terry Walters 2022.PHOTO: JULIE BIDWELL
