Chickpea and Tomato Stew

Ingredients

• 2 cans (15 oz each) cans canned chickpeas, drained and rinsed
• 1 can (14.5 oz) can canned diced tomatoes
• 1 whole yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tbsp olive oil
• 1 tsp tsp ground cumin
• 1 tsp tsp ground coriander
• 1/2 tsp tsp smoked paprika
• 3 cups cups baby spinach
• 1 cup cup vegetable broth
• 1 whole lemon
• 3/4 tsp tsp salt

Instructions

1. 1

   Heat olive oil in a pot over medium heat. Add diced onion and cook 5 minutes until translucent.

2. 2

   Add garlic, cumin, coriander, and smoked paprika; cook 1 minute.

3. 3

   Add chickpeas, diced tomatoes, and vegetable broth; bring to a simmer.

4. 4

   Cover and simmer 15 minutes, stirring occasionally.

5. 5

   Stir in spinach until wilted, about 2 minutes.

6. 6

   Finish with fresh lemon juice and salt; serve warm.