Spinach and Chickpea Stew

🛒 Ingredients

• Olive oil 8 g · 67 kcal
• Onion 38 g · 15 kcal
• Garlic 3 g · 4 kcal
• Canned diced tomatoes 100 g · 22 kcal
• Vegetable broth 125 g · 5 kcal
• Canned chickpeas, drained 60 g · 93 kcal
• Fresh spinach 75 g · 18 kcal
• Ground cumin 1 g · 2 kcal
• Smoked paprika 1 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, ground cumin, and smoked paprika. Cook for another minute until fragrant, stirring constantly.
3. Pour in the diced tomatoes and vegetable broth, then add the drained chickpeas. Bring the mixture to a simmer, then reduce heat and let it gently bubble for 15 minutes to allow flavors to meld.
4. Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Continue cooking until all the spinach has wilted and the stew is heated through.
5. Season with salt and pepper to taste. Serve hot, optionally garnished with fresh parsley.