Spinach and garbanzo

This stew was often made when I grew up, but, one more time I transform it to a vegetarian dish. We served it last night with sliced avocados and boil potatoes. But I have to say, it's pretty good on top of rice too.

Spinach and Garbanzo Stew:

1 cup of "vegetarian ground beef"
1 bunch of fresh spinach
1 yellow onion
2 garlic cloves
1 1/2 cups of Kalamata olives
1 tbsp olive oil
1 can of garbanzo beans
1/4 tsp cumin
1/4 tsp black pepper
2 tbsp black raisins *optional
salt to taste

Instead of using ground beef, I used ground "non beef" (it's sold in the stores in the frozen isle next to the vegetables, with all the vegetarian "meatless meat").

I have seen two different brands. It tastes good for me, I can't even tell the difference with ground beef, but you have to know that I am a vegetarian more than 15 years ago, so may be I just can't tell the difference. You also can use ground turkey instead of beef, if you are looking for a leaner option.

Let me tell you about the onion and garlic combination. A lot of Peruvian dishes starts with what we call "aderezo" or "sofrito" and it's when we cook onions and garlic as a base for the stew. So one more time chop your onion and garlic.

Slice the pitted Kalamata olives, set a side. I've notice that this olives are the ones that have the taste more similar to the "botija" olive in Peru. You also can find botija olives in Latin stores in Seattle, but the Kalamata olives works great too.

Thoroughly wash and rinse the spinach, then chop them in slices, let them drain.

Rinse the garbanzo beans from the can, soaked them in warm water and rub them in between your hands so the soft outside peel will come out.

Once you have all of your ingredients ready, in a medium pot heat the olive oil.

Gold the garlic and onions, add salt, pepper and cumin.

On top of the "aderezo" cook your choice of "meat".

Then add the garbanzo beans, and stir them together, add the spinach and let it cook. I don't add any water because the fresh spinach it's going to release it's own water, just keep stirring so it doesn't stick to the bottom of the pot.

Reduce the heat to low, and incorporate olives and raisins, I particularly don't like raisins so I ignore that step but I have several friends that really like that sweet addition to the stew.

Let it sit for five minutes before serve.