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Stewed Spinach and Chickpeas with Lemon
Greens stewed with chickpeas is comfort food in many cultures. We chose minerally but mild spinach as the green and opted for spices that give the hearty vegetarian stew a Levantine taste profile. Umami-packed tomato paste plus a trifecta of alliums—onion, garlic and scallions—build a rich foundation that suffuses the spinach and chickpeas with flavor and creates a heady broth. Lemon zest and juice, with their citrusy brightness, balance the earthiness of the other elements. Sliced red radishes add peppery flavor, vibrant color and a snappy texture.
tablespoons extra-virgin olive oil, plus more to serve
medium yellow onion, chopped
01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, garlic and ½ teaspoon each salt and pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the scallion whites, tomato paste, cumin and allspice; continue to cook, stirring, until the mixture is well browned, about 2 minutes.
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