Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Ingredients

• 1 15oz can Chickpeas
• about 285 g Spinach
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 1/2 tsp Cumin
• 1 tbsp Tomato paste
• 2 cups Vegetable broth
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the about 425 g can of chickpeas, pour them into a colander, and rinse them thoroughly under cold running water. Let them drain completely.
2. 2Place a 30.48 cm skillet or a large pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds until it shimmers.
3. 3Add the 1 medium onion, cut into 1.27 cm pieces, to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces look soft and slightly see-through. Add the 3 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Stir in the 1 teaspoon of smoked paprika, the 1/2 teaspoon of cumin, and the 1 tablespoon of tomato paste. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
5. 5Add the drained chickpeas and the 2 cups of vegetable broth to the skillet. Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a gentle simmer. Reduce the heat back to medium (176.7°C / 175°C), cover the skillet, and let it cook for 10 minutes.
6. 6Add the about 285 g of spinach to the skillet, a handful at a time if necessary, stirring gently until it wilts down into the broth. This should take about 2 to 3 minutes.
7. 7Season the stew with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir well to combine. Taste the stew and add more salt or pepper if you think it needs it.

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