2 medium yellow onions, peeled and chopped
15-20 cloves garlic, peeled and minced
1 bay leaf
1/2 cup extra-virgin olive oil, divided
6 tablespoons tomato paste
1/3 cup dry white wine
6 cups water
4 cups chickpeas, cooked and drained
1 bunch spinach, trimmed, washe'd and coarsely chopped
salt and pepper
Note: This recipe is time-consuming but isn't really very difficult, and the hands-on time is minimal. The times are fairly flexible (nothing should really scorch or overflow, etc.) as are the ingredients (I used broccoli instead of spinach).
Heat 1/4 cup oil in a medium pot over medium-low heat. Add onions, garlic and bay leaf. Cook, stirring often, until onions are very soft, about 30 minutes.
Add tomato paste and cook, stirring frequently, until paste begins to fry, 2-3 minutes. Add vegan wine and cook until alcohol evaporates, 1-2 minutes.
Add water. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until liquid reduces by one-third, about 45 minutes.
Add chickpeas to pot and warm through, 5-8 minutes. Add spinach and cook until wilted, about 5 minutes.
Discard bay leaf. Season stew to taste with salt and pepper. Serve in soup bowls; drizzle each bowl with some of the remaining 1/4 cup oil. Enjoy!