A hearty vegetable-heavy stew with kidney beans, fresh spinach, and warm spices.
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Heat the olive oil in a large pot over medium heat and sauté the diced onion until translucent and soft.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Stir in the tomato paste, cumin, coriander, and Seven Spice, cooking for 2 minutes to toast the spices.
Pour in the vegetable broth and the drained kidney beans, stirring well to combine.
Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Add the fresh spinach in batches, stirring until the leaves are wilted and incorporated into the stew.
Stir in the lemon juice and season with salt and pepper to taste.
Serve hot in bowls, ideally accompanied by a side of vermicelli rice or warm pita bread.
