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Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)

kept bynblackler
recipe bySerious Eats

serves 2 with leftovers, active time 20 minutes, total time 1 hour


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)



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