This Mediterranean dish keeps people fed and needs careful preparation with step-by-step cooking. Let me show you how to put it all together:

Preparation:

Start by washing and draining the spinach. Chop the onions finely and get the garlic ready. Fresh spinach needs to be cut into smaller pieces and squeezed through a colander to remove excess water. Frozen spinach should thaw a bit in the microwave before draining the liquid.

The next step blends tomatoes, red bell peppers, and half an onion until they form a smooth mixture in your food processor. The meat needs a good rinse under running water with salt and black pepper seasoning.

Cooking:

Heat oil in a large pot over medium heat. The onions need about 8 minutes to brown. Add garlic and ginger and stir until their aroma fills the kitchen.

The main cooking steps flow like this:

1. Cook spices and tomato paste for about 2 minutes
2. Add diced tomatoes and let them simmer with the lid cracked open
3. Add spinach in batches and let each portion wilt
4. Cook everything with the lid on for about 20 minutes until the moisture disappears

Chickpeas should go in after the spinach wilts. The final touch needs 10-15 minutes of simmering until you reach the perfect thickness.

Pro Tip: Keep your eyes on the stew in its final minutes to avoid burning. Your finished dish should be rich and thick with tender spinach that merges with all the flavors.