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 Canned diced tomatoes
• 1 cup Vegetable broth
• 6 oz Fresh spinach
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large pot over medium heat (350°F / 175°C) and add the 2 tbsp of olive oil. Once the oil is shimmering, add the 1 medium onion, cut into 1/2-inch dice, and cook until it looks soft and translucent, about 5 minutes.
2. 2Add the 3 cloves of garlic, minced, along with the 1 tsp of smoked paprika and 0.5 tsp of cumin to the pot. Stir constantly for 1 minute until the garlic is fragrant and the spices smell toasted. Be careful not to let the garlic burn.
3. 3Pour in the 15 oz of canned chickpeas (drained and rinsed), the 14.5 oz of canned diced tomatoes (undrained), and the 1 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
4. 4Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 15 to 20 minutes. This allows the flavors to blend together and deepen.
5. 5Add the 6 oz of fresh spinach to the pot. Stir it into the hot stew until it wilts down, which should take about 2 to 3 minutes.
6. 6Taste the stew and season it with the 1 tsp of salt and 0.5 tsp of black pepper as needed. Stir well to distribute the seasoning.
7. 7Serve the Spanish Chickpea and Spinach Stew hot.

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