Recipe from J. Kenji Lopez-Alt
I was a little skeptical about the ginger and soy sauce, but they were actually very subtle. The photo (with bad lighting… oops) is from breakfast where I added leftovers to a pan and cooked an egg right in the stew.
- 1 (28-ounce) can whole peeled tomatoes
- 1 1-inch knob ginger, peeled
- 1/4 cup extra-virgin olive oil (plus more for serving)
- 1 medium onion, finely sliced
- 4 cloves garlic, finely sliced
- 1 teaspoon sweet or hot smoked paprika
- 12 ounces fresh spinach, roughly chopped
- 2 (14-ounce) cans garbanzo beans (chickpeas)
- 2 bay leaves
- 2 teaspoons soy sauce
- Kosher salt
- Sherry vinegar for serving (optional)
Drain tomatoes in a metal strainer set over a medium bowl. Transfer liquid and half of tomatoes to a blender along with ginger. Blend on high speed until completely pureed. Set aside. Roughly chop remaining peeled tomatoes and set aside separately.
Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned. Add tomato-ginger puree (it should immediately start simmering) and stir to combine. Add spinach a handful at a time, allowing each handful to wilt before adding the next. Reduce heat to medium and allow spinach mixture to simmer, stirring occasionally, until spinach is completely tender, about 10 minutes.
Add chopped tomatoes, garbanzo beans (with their liquid) bay leaves, and soy sauce, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until thickened into a thick stew, about 30 minutes total.
Season to taste with kosher salt and serve immediately, drizzling with extra virgin olive oil and a a few drops of sherry vinegar.