Chickpea Stew

🛒 Ingredients

• Olive oil 30 g · 270 kcal
• Onion 200 g · 80 kcal
• Garlic 15 g · 22 kcal
• Carrots 120 g · 49 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Canned Chickpeas (drained) 480 g · 580 kcal
• Vegetable Broth 500 g · 20 kcal
• Fresh Spinach 150 g · 35 kcal
• Cumin 2 g · 8 kcal
• Smoked Paprika 2 g · 6 kcal
• Turmeric 1 g · 4 kcal
• Black Pepper 1 g · 4 kcal
• Fresh Parsley (for garnish) 15 g · 6 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and a pinch of salt, then sauté until softened, about 5-7 minutes.
2. Stir in minced garlic, cumin, smoked paprika, and turmeric, cooking for another minute until fragrant.
3. Add diced tomatoes (undrained), drained chickpeas, and vegetable broth to the pot; bring to a simmer.
4. Reduce heat, cover, and let the stew gently simmer for 20-25 minutes, allowing flavors to meld.
5. Stir in fresh spinach and black pepper, cooking until the spinach wilts, about 2-3 minutes.
6. Taste and adjust seasoning if needed; garnish with fresh chopped parsley before serving hot.