Spicy Chickpea & Spinach Winter Stew

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 1 cup (240 ml) crushed tomatoes
• 4 cups (packed, ~120 g) fresh spinach
• 1 small (about 120 g) onion
• 3 cloves garlic
• 1 tsp (about 5 g) ginger
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 cup (120 ml) vegetable broth (or water)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion. Mince the garlic. Grate or mince the ginger. Rinse and drain the chickpeas. Measure spices and spinach.

2. 2

   Cook (40 minutes): Heat olive oil in a pot over medium heat. Add onion and cook 5–6 minutes until softened. Stir in garlic and ginger and cook 30 seconds.

3. 3

   Add cumin, coriander, turmeric, smoked paprika, chili powder, salt, and black pepper. Cook 30–60 seconds until fragrant.

4. 4

   Stir in crushed tomatoes and vegetable broth. Add chickpeas, bring to a simmer, then cook 25 minutes, stirring occasionally, until the stew thickens.

5. 5

   Add spinach in batches, stirring until wilted (about 5–7 minutes). Simmer 2–3 minutes more, then turn off heat and stir in lemon juice. Serve hot.