Chickpea Stew with Spinach

By AnnieMro

This stew, like all those in Catalonia, starts with a sofrito, a thick sauce made with sauteed onions and tomatoes. Once you get all the ingredients in the pot, there's not much to do besides enjoy the aroma wafting from this hearty, spicy, soupy stew as it slowly cooks.

Ingredients

• 1 can chickpeas, rinsed and drained
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1 large onion, finely diced
• 1 1/2 teaspoons finely chopped rosemary
• 1 bay leaf
• One 28-ounce can Italian tomatoes, chopped, 1 cup juice reserved
• 1/2 tsp. sugar
• 1 pound spinach, thick stems discarded
• Salt and freshly ground pepper

Details

Adapted from foodandwine.com

Preparation

Step 1

Drain and rinse the chickpeas.

In a medium pan, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chickpeas and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 20 minutes, stirring occasionally. Season with salt and pepper.

MAKE AHEAD
The stew can be refrigerated for up to 3 days. Reheat gently.