The seasonings here combine to create a delicious broth. Don't skimp on the olive oil. It delivers health-promoting essential fatty acids and is an important flavor element in the dish. You may consider the raisins optional, although they lend an authentic touch. Enjoy!
GARBANZO BEAN AND SPINACH STEW
(vegan)
This stew is inspired by a Spanish dish called garbanzos con espinacas. Serve it with crusty bread and a dipping sauce of extra-virgin olive oil and balsamic vinegar.
8 cups vegetable broth
2 teaspoons crushed garlic
2 teaspoons paprika
1/2 teaspoon ground cumin
2 pinches saffrom threads
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
2 shallots, minced
2 fresh pear tomatoes, stemmed and diced
12 ounches pre-washed baby spinach leaves
2 cans (15 ounces each) garbanzo beans, rinsed and drained
1/2 cup golden raisins
Place the vegetable broth in a stockpot over high heat. Add the garlic, paprika, cumin, saffron, and cloves. Cover and bring to a boil.
Meanwhile, place a small skillet on the stovetop over medium-high heat and add the olive oil. Stir in the shallots and tomatoes and cook for 3 minutes. Set aside.
When the broth is simmering, add the garbanzo beans, shallot and tomato mixture, spinach, and raisins. Bring back to a simmer and cook over medium-high heat for about 3 minutes to heat the beans through.
(vegan)
This stew is inspired by a Spanish dish called garbanzos con espinacas. Serve it with crusty bread and a dipping sauce of extra-virgin olive oil and balsamic vinegar.
8 cups vegetable broth
2 teaspoons crushed garlic
2 teaspoons paprika
1/2 teaspoon ground cumin
2 pinches saffrom threads
Pinch of ground cloves
3 tablespoons extra-virgin olive oil
2 shallots, minced
2 fresh pear tomatoes, stemmed and diced
12 ounches pre-washed baby spinach leaves
2 cans (15 ounces each) garbanzo beans, rinsed and drained
1/2 cup golden raisins
Place the vegetable broth in a stockpot over high heat. Add the garlic, paprika, cumin, saffron, and cloves. Cover and bring to a boil.
Meanwhile, place a small skillet on the stovetop over medium-high heat and add the olive oil. Stir in the shallots and tomatoes and cook for 3 minutes. Set aside.
When the broth is simmering, add the garbanzo beans, shallot and tomato mixture, spinach, and raisins. Bring back to a simmer and cook over medium-high heat for about 3 minutes to heat the beans through.
