Spanish Chickpea and Spinach Stew (Potaje de Garbanzos)

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• For the chickpeas
• 2 cups dried chickpeas (about 14 oz / 400 g), soaked 8–12 hours
• 1 onion, peeled and halved
• 1 carrot, peeled
• 2 bay leaves
• 8 cups water
• For the sofrito and stew
• 3 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 ripe tomato, grated or finely chopped
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 10 oz fresh spinach, washed (or 8 oz frozen, thawed)
• 1 ½ tsp salt, plus more to taste
• 1 tbsp sherry or red wine vinegar
• 2 hard-boiled eggs, chopped, to serve (optional)

Instructions

1. Drain the soaked chickpeas and put them in a large pot with the halved onion, carrot, bay leaves and 8 cups of water. Bring to a boil, skim the foam, then lower the heat to a gentle simmer.
2. Simmer, partly covered, for 1 to 1½ hours, topping up with hot water if needed, until the chickpeas are tender all the way through. Do not add salt yet.
3. Meanwhile, heat the oil in a skillet over medium heat. Cook the chopped onion for 8 minutes, add the garlic for 1 minute, then the tomato and cook 5 minutes until jammy. Stir in the paprika and cumin for 20 seconds.
4. Remove the onion halves, carrot and bay leaves from the pot. Mash the onion, carrot and a ladle of chickpeas with a splash of broth and stir the purée back in.
5. Add the sofrito and the salt, then stir in the spinach in handfuls and simmer 15 minutes, until the spinach is soft and the broth has thickened slightly.
6. Stir in the vinegar, taste and adjust the salt. Serve hot with the chopped egg on top and crusty bread on the side.