by Caitlin Saniga
- 1 28-ounce can whole peeled tomatoes
- 1 inch ginger, peeled
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely sliced
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 2 cups vegetable broth
- 2 14-ounce cans chickpeas, drained and rinsed
- 1 bay leaf
- 2 teaspoons soy sauce
- 2 cups fresh spinach
Drain the tomatoes in a strainer set over a medium bowl. Transfer the liquid, half of the tomatoes and the ginger to a food processor. Pulse until completely pureed, about 1 minute for good measure. Set aside. Roughly chop the remaining tomatoes, and set aside separately.
Heat the olive oil in a large pot over high heat. Add the onion, garlic, paprika in a few grinds of salt. Cook, stirring frequently, until softened and slightly browned. Add the tomato-ginger puree, and stir to combine. Add the broth, chopped tomatoes, chickpeas, bay leaf and soy sauce, and bring to a boil over high heat. Reduce to a simmer, and cook, stirring occasionally, until thickened into a stew, about 25 minutes. Season to taste with salt.
Divide the spinach among 4 bowls, and ladle the hot soup on top.
Makes 4 servings.
Recipe adapted from: Pretty Plain Janes