Chickpea And Spinach Stew - cooking recipe

Ingredients

1 cup water
10 ounces Baby Spinach
4 large garlic cloves, crushed
1 teaspoon seasoning salt
1 pinch saffron thread
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1 pinch ground cloves
1 pinch fresh ground pepper
2 (15 ounce) cans chickpeas, with their liquid
1/4 cup extra virgin olive oil
1 small onion, finely chopped
1 large tomatoes, peeled and coarsely chopped (you may substitute a small can of diced tomatoes of you like)
1/2 cup golden raisin

Preparation

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.
Using the flat side of a large knife, mash the garlic to a paste with salt and 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.
Wipe out the skillet. 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. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.