Chickpea, Spinach, and Tomato Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1 cup vegetable broth
• Salt and pepper to taste
• Juice of 1 lemon
• Optional: Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, cumin, and smoked paprika and cook for another minute.
4. 4 Add diced tomatoes, chickpeas, vegetable broth, and season with salt and pepper.
5. 5 Bring to a simmer and let cook for 15 minutes.
6. 6 Stir in spinach until wilted.
7. 7 Remove from heat and stir in lemon juice.
8. 8 Serve hot, garnished with fresh parsley if desired.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of hot sauce for a spicy kick.
• Incorporate diced bell peppers for extra crunch.

Substitutions

• Substitute vegetable broth with chicken broth for a richer taste.
• Use canned spinach if fresh isn't available.

Pairings

• Warm pita bread
• A crisp green salad

Nutrition

Tips

• For a richer flavor, use canned diced tomatoes with added herbs.
• Feel free to use frozen spinach if fresh isn't available.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm crusty bread or over a bed of rice.
• Pairs nicely with a side salad.

FAQ