Spanish Chickpea and Spinach Stew (Dairy & Egg-Free)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 1 28 oz Canned diced tomatoes
• 2 15 oz cans Canned chickpeas
• 2 cups Vegetable broth
• 5 oz Fresh spinach
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, cut into small dice, to the pot. Cook, stirring occasionally, until the onion looks soft and see-through, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, to the pot. Cook, stirring constantly, until you can smell the garlic, about 1 minute. Be careful not to let it burn.
4. 4Add the 1 teaspoon of smoked paprika, the 1 28 oz can of diced tomatoes (undrained), the 2 15 oz cans of chickpeas (drained and rinsed), and the 2 cups of vegetable broth to the pot. Stir everything together.
5. 5Turn the heat up to high and bring the mixture to a boil. Once it is boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. Stir it occasionally.
6. 6Add the 5 oz of fresh spinach to the pot. Stir it into the hot stew until all the spinach leaves have wilted down, which should take about 2 to 3 minutes.
7. 7Taste the stew and stir in the 0.5 teaspoon of salt and the 0.25 teaspoon of pepper. Serve the stew hot.

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