Chickpea and Spinach Stew

Ingredients

• •2 cans (15 oz each) chickpeas, drained and rinsed
• •4 cups fresh spinach, packed
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 can (14 oz) diced tomatoes
• •1 tsp ground cumin
• •1 tsp paprika
• •1/2 tsp salt
• •1/4 tsp black pepper
• •2 tbsp olive oil
• •1 cup vegetable broth
• •1 tbsp lemon juice
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, cumin, paprika, salt, and pepper; cook for another minute until fragrant.

4. 4

   Add the drained chickpeas and diced tomatoes (with their juice) to the pot, stirring to combine.

5. 5

   Pour in the vegetable broth and bring the mixture to a simmer.

6. 6

   Reduce the heat and let it cook for about 10 minutes, allowing the flavors to meld.

7. 7

   Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

8. 8

   Finish with a squeeze of lemon juice and garnish with fresh parsley before serving.