Spinach and Chickpea Stew with Ginger and Tomatoes
Ingredients: garlic, whole tomatoes, ginger, onion, olive oil · 40 min cook time · 350kcal · $9.20
Ingredients
4cloves garlic, 128 oz can whole tomatoes, 8coins ginger, 1medium onion, 0.25cup olive oil, 6oz spinach, 1pinch salt, 1pinch MSG, 1tsp sweet smoked paprika, 1can chickpeas
Instructions
1. Chop up a little bit of garlic.
2. Take half of one 28 oz can of whole tomatoes and most of their juice, and put them into a cup.
3. Take a knob of ginger (about 8 slices worth) and blend it with the tomatoes into a puree.
4. Chop up an onion using the mathematical onion slicing trick: peel it in half, remove skin, leave root end intact, and aim cuts for an imaginary point under the cutting board for even dicing.
5. Add a quarter to a third of a cup of olive oil to a pot.
6. Add the chopped onions and garlic to the pot with olive oil.
7. Roughly cut up the remaining whole tomatoes in the can using scissors or by hand.
8. Sweat the onion and garlic without much color. Season with salt, MSG, and sweet smoked paprika.
9. Add the tomato and ginger puree to the pot.
10. Add the spinach to the pot and let it wilt down over medium heat.
11. Once the spinach is wilted, add the chickpeas along with their can liquid.
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