Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 0.5 tsp Cumin
• 15 oz Canned chickpeas
• 14.5 oz Chopped tomatoes
• 1 cup Vegetable broth
• 6 oz Fresh spinach
• 1 tbsp Lemon juice
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Place a 12-inch skillet or a large pot over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm until it shimmers, about 1 minute.
2. 2Add the 1 medium onion, cut into 1/2-inch pieces, to the skillet. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, along with the 1 teaspoon of smoked paprika and the 0.5 teaspoon of cumin. Stir constantly and cook until fragrant, about 1 minute. Be careful not to burn the garlic or spices.
4. 4Pour in the 15 ounces of canned chickpeas (drained and rinsed), the 14.5 ounces of chopped tomatoes, and the 1 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
5. 5Add the 6 ounces of fresh spinach to the skillet. Stir it into the hot mixture and cook until the spinach has wilted down, which should take about 2 to 3 minutes.
6. 6Remove the skillet from the heat. Stir in the 1 tablespoon of lemon juice. Taste the stew and add the 0.75 teaspoon of salt and the 0.25 teaspoon of black pepper as needed, until it tastes just right to you.
7. 7Serve the Espinacas con Garbanzos warm.

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