Spiced Chickpea Stew

🛒 Ingredients

• Olive oil 14 g · 120 kcal
• Onion 110 g · 44 kcal
• Garlic cloves 9 g · 13 kcal
• Fresh ginger, grated 10 g · 8 kcal
• Ground cumin 2 g · 8 kcal
• Ground coriander 2 g · 7 kcal
• Ground turmeric 1 g · 4 kcal
• Smoked paprika 2 g · 7 kcal
• Cayenne pepper 1 g · 3 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Canned chickpeas, drained and rinsed 240 g · 360 kcal
• Vegetable broth 480 g · 40 kcal
• Baby spinach 60 g · 16 kcal
• Fresh lemon juice 15 g · 4 kcal
• Fresh cilantro, chopped 10 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2. Add minced garlic and grated ginger, cook for another minute until fragrant, stirring constantly to prevent burning.
3. Stir in ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are very fragrant.
4. Pour in diced tomatoes (undrained) and vegetable broth. Add chickpeas, stir everything together, and bring to a simmer.
5. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
6. Stir in baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in fresh lemon juice.
7. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped cilantro before serving.