Espinacas con Garbanzos (Spinach with Chickpeas)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil and let it heat for about 1 minute until it shimmers.
2. 2Add the 1 medium onion, cut into 1.27 cm dice, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces are soft and translucent, meaning they look slightly see-through.
3. 3Add the 3 cloves of garlic, minced (finely chopped), along with the 1 teaspoon of smoked paprika and the 1/2 teaspoon of cumin. Stir constantly for 1 minute until you can smell the spices strongly, being careful not to let the garlic burn.
4. 4Add the 1 (about 425 g) can of chickpeas, drained and rinsed, the about 450 g of fresh spinach, the 1 cup of vegetable broth, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the pot. Stir everything together to combine.
5. 5Increase the heat slightly to medium-high to bring the mixture to a gentle simmer (small bubbles breaking the surface). Once simmering, reduce the heat back to medium (176.7°C/175°C), cover the pot, and cook for 30 minutes. This allows the flavors to blend together and the spinach to become tender.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Taste and add a tiny bit more salt or pepper if you think it needs it, but be careful not to add too much.
7. 7Serve the Espinacas con Garbanzos hot. It is delicious on its own or with a side of plain rice.

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