1 teaspoon sweet or hot Spanish smoked paprika
12 ounces spinach, trimmed, washed, drained, and
roughly chopped
Two 14-ounce cans chickpeas, with their liquid
2 bay leaves
2 teaspoons soy sauce
Kosher salt
Sherry vinegar (optional)
Drain the tomatoes in a strainer set over a medium bowl.
Transfer the liquid and half of the tomatoes to a blender,
add the ginger, and blend on high speed until completely
pureed. Set aside. Roughly chop the remaining tomatoes
and set aside separately.
- Heat the olive oil in a 12-inch skillet over high heat until
shimmering. Add the onion, garlic, and paprika and
cook, stirring frequently, until the onion is softened and
very slightly browned. Add the tomato-ginger puree and
stir to combine. Add the spinach a handful at a time,
allowing each handful to wilt before adding the next.
Reduce the heat to medium and simmer, stirring
occasionally, until the spinach is completely tender,
about 10 minutes. - Add the chopped tomatoes, chickpeas, 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. - Season to taste with salt and serve immediately, drizzling
with extra virgin olive oil and, if desired, a few drops of