Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 1 28 oz can Canned diced tomatoes
• 2 15 oz cans Cooked chickpeas
• 10 oz Fresh spinach
• 1 cup Vegetable broth
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, cut into 1/2-inch pieces. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. 2Add the 3 cloves of garlic, minced, to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to let the garlic burn.
3. 3Stir in the 1 teaspoon of smoked paprika. Cook, stirring constantly, for 30 seconds until it smells fragrant. This helps to bloom the spice.
4. 4Pour in the 1 28 oz can of canned diced tomatoes (undrained), the 2 15 oz cans of cooked chickpeas (drained and rinsed), the 10 oz of fresh spinach, and the 1 cup of vegetable broth. Stir everything together to combine.
5. 5Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer for 20 minutes. This allows the spinach to wilt completely and the flavors to meld together.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Taste the stew and add more salt or pepper if needed, stirring well after each addition. Serve the Espinacas con Garbanzos hot.

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