1 cup water
10 ounces baby spinach
2 large garlic cloves, crushed
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
1/4 cup golden raisins
Crusty bread, for serving
|kind of coarse, but oh well|
In a small bowl, mix the garlic paste, paprika, cumin, cloves, and black pepper and mash until combined.
Stir in 1/4 cup of the chickpea liquid.
To seed the tomatoes, cut the tomato in half and use a spoon to remove the seeds.
Add the spiced garlic sauce to the pot and cook for 1 minute.
Add the spinach, reduce heat, and simmer for 15 minutes.
Drizzle the remaining 2 tablespoons of olive oil on top and serve with some crusty bread.
|it’s great as an appetizer too|