Chickpea and Spinach Stew

Ingredients

• 350 g dried chickpeas
• 300 g frozen spinach
• 2 large onions
• 2 cloves garlic
• 6 ripe tomatoes
• 2 sprigs Rosemary
• 2 tbsp olive oil
• 1 tbsp agave syrup
• 2 Bay leaves
• 1 tsp chili powder
• Cumin
• Salt

Instructions

1. 1.

   Soak chickpeas overnight in plenty of water.

2. 2.

   The next day, drain the soaking water, bring the chickpeas to a boil in double the amount of water and simmer for about 35 minutes until soft.

3. 3.

   Meanwhile, thaw the spinach.

4. 4.

   Peel, halve, and dice the onions. Peel and chop the garlic. Blanch the tomatoes in boiling water, cool them down, peel them, halve them, deseed them, and dice them. Wash, dry, and strip the needles from the rosemary.

5. 5.

   Drain the chickpeas, reserving the cooking liquid.

6. 6.

   Heat the oil and agave syrup in a large pot. Sauté the onions and garlic until translucent over medium heat. Add the chickpeas with some liquid as needed, rosemary, bay leaves, chili powder, and cumin, and simmer for 15 minutes over low heat.

7. 7.

   Add the tomatoes and spinach, and simmer for another 15 minutes. Season with salt and serve.