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.