From Elise Alexander (’12)
1 onion, finely chopped
3 tablespoons olive oil
1 teaspoon kosher salt
3 cloves garlic, finely chopped
1 teaspoon smoked paprika
1 cup tomato sauce or crushed tomatoes
2 teaspoons sherry vinegar
1 bay leaf
2, 15-ounce cans of chickpeas, drained, or 1 pound dried, cooked
4 packed cups baby spinach
More olive oil
If you’re starting with dried chickpeas, soak and cook them until tender. In a pressure cooker, add a generous amount of salt and give them 14 minutes, then allow the steam to release naturally. In a pot, be sure to muster a generous attitude towards the peas and their stubborn desire to not be soft. Either way, pop in a bay leaf or two while they’re cooking.
Meanwhile, heat the oil in a wide skillet over medium-low heat and sauté the onion with the salt, stirring occasionally and then more often as it starts to brown, until it’s browning and soft, 10-15 minutes.
Add the garlic and sauté for another minute, then stir in the smoked paprika and sauté until just fragrant, a few seconds.
Add the tomato sauce, sherry vinegar, and bay leaf, taste for salt (you’ll likely want to add another 1/2-1 teaspoon) then stir in the drained chickpeas and cook until the flavors are well blended–around ten minutes.
Add the spinach and cook, stirring, until the spinach is wilted and incorporated, 2 or 3 minutes. Taste for salt and vinegar–it should be lip-smacking in its tangy goodness–drizzle in another splash or two of olive oil, and serve.
Original recipe from spoonful.com.