Spanish‑Style Chickpea & Spinach Stew

Ingredients

• 1 cup Canned chickpeas, drained
• 1 tbsp Olive oil
• 1/2 Onion, diced
• 2 cloves Garlic, minced
• 200 g Canned diced tomatoes
• 100 g Spinach, fresh
• 1 tsp Smoked paprika
• 1/2 cup Vegetable broth (gluten‑free)
• to taste Salt
• to taste Black pepper
• 150 g Rice (gluten‑free)

Instructions

1. 1

   Cook rice according to package; keep warm.

2. 2

   Heat olive oil in a pot; sauté onion until translucent, 4 minutes.

3. 3

   Add garlic and smoked paprika; cook 1 minute.

4. 4

   Stir in chickpeas, tomatoes, and broth; bring to a simmer.

5. 5

   Cook 10 minutes, then add spinach; cook until wilted, 2 minutes.

6. 6

   Season with salt and pepper; serve over rice.