Span­ish Chick­pea and Spinach Stew

Alternative Medicine - - Quick Nutrition -

Get your greens and feel the joy of com­fort food with this quick, hearty meal that's great any time of the year.

5 dried dates, or an equal amount of raisins Pinch of saf­fron 2 ta­ble­spoons ex­tra-vir­gin olive oil, plus more for driz­zling 1 medium onion, finely chopped 2 gar­lic cloves, finely chopped 1 ta­ble­spoon sweet pa­prika ¼ tea­spoon ground cumin Pinch of ground cin­na­mon Pinch of freshly grated nut­meg 1 cup stock or wa­ter, or as needed 3 cups cooked, drained chick­peas, or 2 (15-ounce) cans,

rinsed and drained 1 medium tomato, chopped 1 tea­spoon un­re­fined salt, or to taste ¼ tea­spoon freshly ground black pep­per 8 ounces baby spinach

Place the dates in a medium bowl, add hot wa­ter to cover, and leave for 30 min­utes to soften. Drain, then pit and chop the dates. While the dates are soak­ing, place the saf­fron in a small bowl or teacup, add 1 ta­ble­spoon of hot wa­ter, and leave to bloom for at least 15 min­utes, or un­til you're ready to pro­ceed with the recipe. In a large sauté pan, heat the oil over medium heat. Add the onion and sauté un­til soft­ened, about 5 min­utes. Add the gar­lic and sauté for 2 min­utes. Add the pa­prika, cumin, cin­na­mon, and nut­meg and cook, stir­ring, for about 1 minute, un­til aro­matic. Add the stock and stir to re­lease any browned bits from the bot­tom of the pan, then add the chick­peas, tomato, dates, saf­fron, salt, and pep­per. Bring to a sim­mer, then re­duce the heat a lit­tle and sim­mer for about 15 min­utes, un­til thick­ened, adding more stock if the pan starts to dry. In­crease the heat to medium-high and add the spinach by the hand­ful, stir­ring to wilt each ad­di­tion. When all the spinach is added and wilted, the stew is done. Taste and ad­just the sea­son­ings with salt and pep­per, if needed. Source: Reprinted with per­mis­sion from The Whole Bowl by Re­becca Wood and Leda Schein­taub, The Coun­try­man Press 2015

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