Quick Chickpea and Spinach Stew with Ginger - Kelsey

I decided to make this recipe at an Airbnb. There were lots of vegetarians and this seemed like something even the kids would like.

I was cooking for a crowd so Missy and I decided I should triple this recipe. When I was at the store buying six cans of chickpeas I did question if this was too much. Oh well.

I prepped a tiny part at home. You have to blend half of the tomatoes with the ginger. I was trying to limit the containers I was taking to the bay house so I blended 1/3 of the tomatoes. Also I wasn't sure how I felt about ginger and tomato together so I did about 2/3 of the ginger. 

I packed this, 6 cans of chickpeas, 2 cans of whole tomatoes, 3 bags of spinach and headed for the bay.

Once there, I sliced 3 onions and a bunch of garlic cloves.

Luckily our Airbnb had a big pot.

Saute the onions, garlic, and paprika.

Once they are soft and a little brown you add in the blended tomato and ginger mixture. 

Then handful by handful add 3 bags of spinach. 

Then you let it simmer for a bit.

Then add the rest of the ingredients. Two cans of tomatoes that I was supposed to chop but instead squeezed with my hand.

It went everywhere. Also two tablespoons of soy sauce, 6 bay leaves. And then 6 cans of chickpeas.

At this point I was regretting tripling the recipe lol. Let it boil for 30 minutes and then it is done!

It's good. I undersalted because I was cooking for a crowd and you can always add salt. Kenji says his favorite way to eat it is the next day, cold, on toast. So we had to do that.

We got some sourdough from a local bakery.

The ginger tasted stronger when it was cold. It was quite nice like this.