Chickpea Stew

I love this garlicky stew.  It's filling and delicious, and between the spinach and the chickpeas, it is packed with nutrition.  It is also inexpensive.  The only ingredient that is on the pricey side is the saffron.  However, a little saffron goes a long way, and  this recipe only uses a tiny amount, so after your initial investment you will be able to make this and other dishes containing saffron for a long time before you have to buy it again.

Technically this falls in the Simple Side category because you do have to add the spinach to it as it reheats before serving. It is so easy to add a bag of pre-washed baby spinach to it that it is almost like a Heat and Eat.

Adapted from: The Simple Dollar
Difficulty:  Moderate
Category: Simple Side
Recipe Column: AT

6 cloves garlic, peeled and smashed, but otherwise whole
1/4 cup olive oil
2 slices bread
a pinch of saffron
2 tbsp apple cider vinegar
1 1/2 cups water
2 cans chickpeas, drained and rinsed

1. Heat the olive oil over medium-high heat in a wide pan.  When the oil is hot, add the smashed garlic cloves and fry in the oil until they are golden brown on both sides.  Remove the garlic to a bowl and reserve.
2. Add the bread to the pan and fry until golden brown on both sides.  The bread should absorb most of the oil.  Remove the bread and reserve.
3. Have the vinegar and water ready as this next part will move fast.  Add the saffron to the pan and let toast for just a second or two, don't let it burn!  Add the vinegar quickly and then the water immediately after the vinegar.
4. Add the chickpeas to the pan and bring the mixture to a simmer.  Simmer until the chickpeas are tender.  The tenderness of chickpeas can vary by the can, so you will need to check a few to test them.  The amount of time this takes varies based on the chickpeas.
5. While the chickpeas are simmering, use a spoon to mash the garlic cloves into a paste.  Add the bread slices to the garlic and mash them into a paste as well,  Once the chickpeas are tender, add the bread and garlic to the pan.
6. Let the soup simmer for a few minutes more until thick.

To freeze:

Cool the soup properly, divide into containers or bags and freeze.

To serve:

1/2 to 3/4 lbs baby spinach

salt and pepper to taste

Thaw the soup in the refrigerator overnight, then bring the soup to a simmer in a large sauce pan.  You may need to add a little water if the soup seems dry or thick.  Add the spinach to the pan.  You may not be able to add all the spinach at once, but it will cook down.  I generally add a couple handfuls, stir it in and wait for it to cook down until I can add some more.  Repeat until all the spinach is incorporated.  Add salt and pepper to taste.