Dairy-Free Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it warm up for about 30 seconds until it shimmers.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion pieces look soft and are a lighter color. Add the 3 cloves of garlic, minced, and stir constantly for 1 minute until you can smell its fragrance.
3. 3Add the 1 teaspoon of smoked paprika and the 0.5 teaspoon of cumin to the pot. Stir them into the onions and garlic for about 30 seconds until they smell fragrant.
4. 4Pour in the 2 (about 425 g) cans of chickpeas, drained and rinsed, and the 1 (about 410 g) can of crushed tomatoes. Add the 1 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer, where small bubbles rise to the surface.
5. 5Turn the heat down to low (121.1°C / 120°C). Put a lid on the pot. Let the stew simmer gently for 20 minutes, stirring once or twice, to allow the flavors to combine.
6. 6Add the about 225 g of fresh spinach to the pot, a handful at a time if needed. Stir gently until all the spinach has wilted down into the stew, which should take about 2 minutes.
7. 7Stir in the 1 tablespoon of lemon juice. Taste the stew and add the 1 teaspoon of salt and the 0.5 teaspoon of black pepper as needed. Serve the stew hot.

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