Spanish Chickpea and Spinach Stew (Dairy-Free)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Smoked paprika
• 1 teaspoon Cumin
• 2 15-oz cans Canned chickpeas
• 1 28-oz can Chopped tomatoes
• 4 cups Vegetable broth
• 6 oz Spinach
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stovetop over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it heat up until it shimmers, about 1 minute.
2. 2Add the 1 medium onion, cut into 1/2-inch pieces, and the 3 cloves of garlic, minced. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
3. 3Stir in the 1 tablespoon of smoked paprika and the 1 teaspoon of cumin. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Pour in the 2 15-oz cans of chickpeas (drained and rinsed), the 1 28-oz can of chopped tomatoes, and the 4 cups of vegetable broth. Stir everything together and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 20 minutes, allowing the flavors to meld. The stew should be bubbling very slightly.
6. 6Add the 6 oz of spinach to the pot. Stir it into the hot stew and cook until the spinach has wilted down, which should take about 2 minutes.
7. 7Season the stew with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir well to combine.
8. 8Serve the Spanish Chickpea and Spinach Stew hot.

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