Chickpea Spinach Delight with Ginger

1. Prepare Tomato-Ginger Purée

Drain the can of whole peeled tomatoes over a medium bowl using a metal strainer, saving both the tomatoes and their liquid. In a blender, combine the tomato liquid, half of the tomatoes, and the peeled ginger. Blend on high speed until the mixture is completely smooth.

2. Chop Remaining Tomatoes

Roughly chop the remaining tomatoes on a cutting board and set them aside for later use.

3. Cook Onions and Garlic

Heat a quarter cup of extra-virgin olive oil in a large, straight-sided skillet over medium heat until it shimmers. Add the finely sliced onion and garlic to the hot oil, along with a teaspoon of smoked paprika. Cook, stirring occasionally, until the onions and garlic are softened and very slightly browned.

4. Combine Tomato-Ginger Purée and Spinach

Pour the tomato-ginger purée into the skillet, stirring to combine it with the onion and garlic mixture. As the mixture starts to simmer, begin adding the chopped spinach a handful at a time, allowing each addition to wilt down before adding the next. Continue this process until all the spinach is incorporated. This should take about 10 minutes.

5. Simmer Spinach Mixture

Reduce the heat to medium and let the spinach mixture simmer, stirring occasionally, until the spinach is completely tender, which will take another 10 minutes.

6. Add Remaining Ingredients

Stir in the chopped tomatoes, both cans of garbanzo beans along with their liquid, the bay leaves, and the soy sauce. Bring the mixture to a boil, then reduce to a bare simmer. Let the stew cook gently for about 30 minutes, stirring occasionally, until it has thickened into a hearty stew.

7. Season and Serve

Finally, season the stew to taste with kosher salt. Serve it hot, drizzled with a bit of extra-virgin olive oil and a few drops of sherry vinegar if you like a touch of acidity.