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

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium Onion, cut into 1.27 cm pieces, and cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
2. 2Add the 3 cloves of Garlic, minced, and the 1 teaspoon of Smoked Paprika to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
3. 3Pour in the 2 cans of Canned Chickpeas, drained and rinsed, the 1 can of Canned Diced Tomatoes with their juice, and the 2 cups of Vegetable Broth. Stir everything together well.
4. 4Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 minutes, allowing the flavors to meld. The stew should be bubbling very gently.
5. 5Uncover the pot and stir in the about 142 g of Fresh Spinach. Cook, stirring gently, until the spinach has wilted into the stew, which should take about 2 to 3 minutes.
6. 6Taste the stew and season with the 0.5 teaspoon of Salt and the 0.25 teaspoon of Black Pepper as needed. Stir well to distribute the seasonings evenly.

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