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RECIPES: VICKI'S CHICKPEA STEW

For the Minnesota Star Tribune

February 13, 2008 at 9:47PM

VICKI'S CHICKPEA STEW

Serves 4

This tastes best when left to simmer a while on the stove.

• 1 c. water

• 10 oz. baby spinach

• 2 large cloves garlic, crushed

• Salt

• Pinch or two of saffron threads

• 2 tsp. sweet paprika

• 1/2 tsp. ground cumin

• Pinch of ground cloves

• Pinch of freshly ground black pepper

• 2 (15-oz.) cans of chickpeas with liquid (reserve liquid)

• 2 tbsp. olive oil

• 1 small onion, finely chopped

• 2 (15-oz.) cans diced tomatoes

• 1/4 c. golden raisins

Directions

Pour the water into a large, deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.

Using the flat side of a knife, mash the garlic into a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/2 cup chickpea liquid.

Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until simmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.

Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls and serve with crusty bread.

Nutrition information per serving:

Calories450Fat18 gSodium940 mg

Carbohydrates62 gSaturated fat2 gCalcium230 mg

Protein17 gCholesterol0 mgDietary fiber14 g

Diabetic exchanges per serving: 4 bread/starch, 1 medium-fat meat, 2 1/2 fat.