Garbanzo Bean and Spinach Stew

Ingredients

• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ cup canned crushed tomatoes
• 2 cans (15 oz each) garbanzo beans, drained and rinsed
• ½ cup water
• ½ teaspoon fine salt
• 10 oz baby spinach
• 1 tablespoon sherry vinegar

Method

1. Warm the olive oil in a wide pan over medium heat. Add the garlic and cook for about 1 minute, until fragrant but not browned.
2. Stir in the paprika and cumin and cook for 30 seconds.
3. Add the crushed tomatoes and cook for 3 minutes, until slightly thickened.
4. Add the beans, water, and salt. Simmer for 10 minutes, mashing a few beans against the side of the pan to thicken the sauce.
5. Add the spinach a handful at a time, stirring until each addition wilts, 3 to 4 minutes in total.
6. Take the pan off the heat and stir in the sherry vinegar. Serve with bread.