Again, another recipe from Food and Wine.
1 cup water
10 ounces baby spinach
2 large garlic cloves, crushed
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped (I skipped the peeling and seeding, it was fine)
1/4 cup golden raisins
Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
I did this step, though I don’t know if you need too. There’s enough liquid in the recipe to add the spinach in at the end, if you’d prefer. You’d have to chop it first though.
Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron.
Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes.
I ended up simmering it for about 5 extra minutes to make it slightly thicker, and served it over couscous. The recipe suggests drizzling each bowl with olive oil before serving, which I skipped and it was still delicious.