Garbanzo Bean Stew

I thought I was going to have my Monday routine back in action: come home from work, work out, cook, watch Gossip Girl. Alas, Gossip Girl was a rerun--for the fourth week in a row! Come on people. Don't they know I need my guilty pleasures.

I suppose I shouldn't complain because the rest of my routine worked out. Dinner was great and easy. And I even managed to get over my fear of cooked spinach. Cooked spinach brings up bad a singular bad memory for me. I swear it happened, but my dad swears it didn't.

I was five and we were living in the rented house in LaVista. Mom must have been working, so Dad was making dinner or reheating something and it was, dun dun dun, cooked spinach. I swear it was so bad I gagged and threw up. Probably I just spit it out of my mouth. So I got mad at my dad, probably made some sort of fit-temper-tantrum thing and ran away from home. I only made it to the bottom of the street before Dad came and got me. All this drama over a bunch of limp spinach that (to be fair) probably was pretty bad. I had major issues with vegetables as a child. Come to think of it, this is actually a really great memory because I have always wanted to dramatically leave somewhere and have someone chase after me--just like in the movies. You could say it's a fantasy of mine. I haven't added any sort of wilted green to anything since then, even though it seems to be so popular of late. I'm over it. So mom, I think it's time that you got over your childhood fear/hatred for beans and make this garbanzo bean stew. You can work your way up to lima beans.

Garbanzo Bean Stew: adapted from Food and Wine
10 ounces fresh spinach
2 cloves garlic
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons paprika
1 teaspoon cumin
1/4 teaspoon cloves
1 teaspoon chili powder
1/2 onion, chopped
1 15-ounce can diced tomatoes
1 15-ounce cans of garbanzo beans or chickpeas

In a medium skillet, bring a pot of water to a boil. Drop in spinach and simmer for 2 or 3 minutes until wilted, stirring. Drain spinach in colander and use a paper towel to squeeze out some of the water. Coarsley chop.

In a small mixing bowl, mince the garlic. Mix garlic with turmeric, salt and pepper. Add in 1/4 cup of the water from one of the cans of chickpeas. Add paprika, cumin, cloves and chile powder and blend together.

In the medium skillet, saute onions with tomatoes (undrained). Allow some of the juice to evaporate, so saute for about 5 minutes. Add the garlic mixture and the rest of the chickpeas and it's water. Bring to a boil and reduce heat to simmer. Add the spinach and simmer for 15 minutes or until garbanzo beans are cooked through and split. Season with salt and pepper to taste.