Cook Time: 45min
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, 1 chopped and 1 left whole
1 tomato, peeled, seeded, and chopped
1 1/2 teaspoons Spanish paprika
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
pinch of cloves
1/4 teaspoon saffron threads
4 cups cooked chickpeas, cooking liquid reserved
1 cup cooked and chopped spinach
1) In a large saucepan, heat the oil over medium heat. Add the onion and chopped garlic and sauté for 2 minutes.
2) Add the tomato and cook until slightly reduced, 5 minutes. Stir in the pimenton, cumin, cayenne, and cloves.
3) In a mortar, crush the saffron and peppercorns with the remaining clove of garlic.
4) Dissolve the spices in 3 tablespoons of water and add to the pan with the chickpeas and 2 cups of their liquid, the spinach, and salt to taste. Cover and simmer over medium-low heat for 20 minutes, adding additional water if necessary. The mixture should be juicy, not soupy. Serve hot.
Notes: I like spinach so I bumped the amount of spinach up from 1 cup to 4-5 cups.