Spicy Chickpea Spinach Stew

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 1 tbsp olive oil
• 1 small onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 tbsp tomato paste
• 1 cup (240 ml) crushed tomatoes
• 1/2 cup (120 ml) vegetable broth (or water)
• 4 cups baby spinach
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic. Drain and rinse the chickpeas.

2. 2

   Cook (20 minutes): In a pot, heat olive oil over medium heat. Sauté onion for 5 minutes until softened, then stir in garlic and cook for 1 minute.

3. 3

   Add cumin, coriander, smoked paprika, and chili flakes; cook for 30 seconds. Stir in tomato paste and cook for 1 minute.

4. 4

   Pour in crushed tomatoes and broth. Add chickpeas, salt, and black pepper. Simmer for 12 minutes, stirring occasionally, until slightly thickened.

5. 5

   Add spinach in batches, stirring until wilted, about 3 minutes. Stir in lemon juice if using. Taste and adjust seasoning, then serve hot.