Ingredients
3 tbsp. extra-virgin olive oil, divided
1/2 large red onion, minced
6 cloves garlic, minced
Kosher salt
1 tsp. smoked paprika
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1 tsp. ground coriander
1 anchovy fillet (optional)
2 tbsp. tomato paste
5 oz. baby spinach
2 (15.5-oz.) cans chickpeas, drained
2 (14-oz.) cans crushed tomatoes
1 tbsp. granulated sugar
1 c. low-sodium chicken broth
Freshly chopped parsley, for garnish
Preparation
Step 1In a large pot over medium heat, heat 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt and cook until lightly golden, about 5 minutes. Add paprika, pepper, cumin, and coriander and stir until fragrant, 1 minute. Add anchovy and tomato paste and stir until anchovy has fully disintegrated into the mixture. Step 2Add remaining 1 tablespoon oil. Add in spinach and cook until bright green and just wilted, 1 minute. Add in chickpeas, tomatoes, sugar, and broth, and season with salt. Bring to a simmer. Cover and reduce heat to medium-low, then let simmer for about 15 minutes.Step 3Remove lid and continue cooking, stirring until desired consistency is reached.Step 4Garnish with parsley before serving.
The anchovy is optional, but there’s no good reason to skip it: the flavor that comes from one tiny small fish adds so much more than just the stereotypical brininess. The sugar serves a similar purpose by balancing out the acidity of the tomatoes and bringing out their natural sweetness even more. And the spinach? It cooks down in no time, turning into a creamy textural fascination—a very pleasing addition, especially if you’re looking top up your Popeye-strength for the day. If you’ve made this recipe, leave us a comment down below to let us know how you liked it! For more ideas on how to stay cozy for the winter, check out these 75+ heartwarming stew recipes.
