As much as I would love to say that soup season is over, I’m not really seeing an end in sight. It’s cold, rainy, and windy and there is no sign of it letting up. So in the meantime, I’ll keep sipping on my warm, salty soup, curled up on the couch with a blanket and a movie.
Spanish Chickpea & Spinach Stew
Original Recipe here.
Heat olive oil in a large straight-sided skillet over high heat until shimmering. Add onion, garlic, and paprika, and cook, stirring frequently, until softened and very slightly browned.
Add spinach, diced tomatoes, garbanzo beans, 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 total.