Mediterranean Chickpea Stew
[Vegan]

To Prepare the Spinach:

1. Preheat broiler.
2. Add spinach leaves to a large rimmed baking sheet. Add 2 teaspoons of Extra Virgin Olive Oil and 1/2 teaspoon minced garlic. Mix well with your hands – spread to a single layer.
3. Sprinkle with sea salt.
4. Broil 4 – 5 inches from your heat source with the door open– WATCHING CAREFULLY until bright green and just starting to get golden and crisped around the edges.
5. Remove from oven, set aside.

For the Stew:

1. In a large skillet (I’m using a vintage enamel coated paella pan) – add 2 teaspoons evoo, heat over moderate heat, then add carrots, onions and potatoes. Sir well and cook until edges are lightly browned, stirring from time to time for 5 minutes.
2. Turn heat down to low –
3. Add ALL the SEASONINGS from the list and stir to blend and toast the seasonings. Use what seasonings you have… or 1  1/2 teaspoons of ras el hanout seasoning blend.
4. Add the garlic and ginger, stir one minute.
5. Add the chopped tomatoes in juice, garbanzo beans, sun-dried tomatoes, 1  1/2 cups vegetable broth and tomato paste.
6. Stir well bring to a boil, then cover and simmer for 25 – 30 minutes. Test a piece of potato, stew is done when tender.
7. Add additional 1/2 cup vegetable broth if you like a brothier stew. Will absorb liquids as it stands!

To Serve:

1. Portion into individual bowls and garnish all over with parsley.
2. Serve the stew over cooked grains, such as rice or quinoa.