Vegan Garbanzos Con Espinacas Y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

One ( 28- ounce) can whole peeled tomatoes

One 1-inch knob ginger, peeled

¼ cup extra-virgin olive oil (plus more for serving)

1 medium onion, finely sliced

4 cloves garlic, finely sliced

1 teaspoon sweet or hot smoked paprika

12 ounces fresh spinach, roughly chopped

2 ( 14-ounce) cans garbanzo beans (chickpeas)

2 bay leaves

2 teaspoons soy sauce

Kosher salt

Sherry vinegar for serving (optional)

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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