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Vegan Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew With Ginger)

J. Kenji López-Alt
  • minutes
  • Serves 2

INGREDIENTS

2

Bay leaves

2 14 ounce cans

Garbanzo beans

4 cloves

Garlic

1

1-inch knob Ginger

1

Onion, medium

12 oz

Spinach, fresh

1 28 ounce can

Tomatoes, whole

2 tsp

Soy sauce

1

Kosher salt

1 tsp

Paprika, sweet or hot smoked

1/4 cup

Olive oil, extra-virgin

1

Sherry vinegar