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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
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