Chickpea and Spinach Stew

Pantry to table, and better the next day.

⏱ 35 min · easy · 🍽 serves 4

Ingredients

• 2 cans chickpeas, drained
• 3 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 can crushed tomatoes, 28 oz
• 2 cups vegetable stock
• 6 oz baby spinach
• Juice of 1 lemon
• Kosher salt

Steps

1. Warm the oil and cook the onion 8 minutes until soft and sweet.
2. Add the garlic, cumin, paprika and tomato paste and stir hard for 90 seconds until it darkens.
3. Add the tomatoes, stock and chickpeas. Simmer 20 minutes uncovered.
4. Crush some of the chickpeas against the side of the pot with a spoon. That is what thickens it.
5. Stir in the spinach in handfuls until wilted, then the lemon juice and salt.