Chickpea and Spinach Stew (Espinacas con Garbanzos)

Instructions

1. 1Open the 1 can (about 425 g) chickpeas, drain them, and rinse them under cold water. Set aside.
2. 2Prepare your vegetables: peel and finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic.
3. 3Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tbsp of olive oil.
4. 4Once the olive oil is shimmering, add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent. Do not let the garlic burn.
5. 5Stir in the 1 tsp of smoked paprika and the 1/2 tsp of cumin. Cook for 1 minute, stirring constantly, until fragrant. This toasts the spices and brings out their flavor.
6. 6Add the 1 tbsp of tomato paste to the pot. Cook for another 1 minute, stirring to combine it with the vegetables and spices.
7. 7Pour in the 4 cups of vegetable broth. Increase the heat to medium-high and bring the liquid to a gentle simmer. A simmer is when small bubbles rise to the surface lazily.
8. 8Add the drained and rinsed chickpeas to the simmering broth. Stir everything together. Cook for 10 minutes, allowing the chickpeas to heat through and absorb some flavor.
9. 9Add the about 285 g of spinach to the pot, a handful at a time if necessary, stirring it into the hot liquid. Cook for 5-7 minutes, or until the spinach has wilted completely. The stew is ready when the spinach is tender and the broth is slightly thickened.
10. 10Season the stew with the 1/2 tsp of salt and the 1/4 tsp of black pepper. Stir well to distribute the seasoning evenly.

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