What you'll need

  • 2 large garlic cloves, minced

  • ½ teaspoon salt

  • 2 teaspoons roughly chopped fresh ginger

  • 2 teaspoons sweet paprika

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon ground cumin

  • ¼ teaspoon freshly ground black pepper

  • 1 cup canned crushed tomatoes

  • 2 tablespoons extra virgin olive oil

  • 1 large onion, halved lengthwise and thinly sliced

  • ½ cup dry white wine or dry vermouth

  • 2 cans chickpeas, including liquid

  • 1 cup vegetable broth

  • 12 ounces baby spinach (or chopped spinach)

  • ¼ cup raisins

  • 2 tablespoons sliced Spanish green olives

  • Pinch of saffron threads

  • Sherry vinegar and olive oil, for drizzling

Cooking instructions

  1. Combine the first nine ingredients (through tomatoes) in a food processor and puree.

  2. Heat olive oil in a large, heavy pot. Add the onions and cook over medium heat for 10 minutes, until soft and lightly browned.

  3. Raise the heat to medium-high, add the pureed mixture and cook for 3 minutes, stirring constantly.

  4. Add wine, chickpeas (including liquid) and broth. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes.

  5. Add spinach and raisins, and simmer for 5 minutes longer. Adjust salt to taste.

Serving

Serve in bowls, or over soft polenta or mashed potatoes. Top each serving with a generous drizzle of olive oil and a few drops of sherry vinegar.