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
• 1 14.5 oz can Crushed tomatoes
• 2 15 oz cans Chickpeas
• about 170 g Spinach
• 1 cup Vegetable broth
• 1 tbsp Sherry vinegar
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C.
2. 2Add the 1 medium onion, cut into 1.27 cm pieces, and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, the 1 teaspoon of smoked paprika, and the 0.5 teaspoon of cumin. Cook, stirring constantly, until the garlic is fragrant and the spices are lightly toasted, about 1 minute.
4. 4Pour in the 1 14.5 oz can of crushed tomatoes and stir well. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to thicken slightly.
5. 5Add the 2 15 oz cans of chickpeas, drained and rinsed, the about 170 g of spinach, the 1 cup of vegetable broth, the 1 tablespoon of sherry vinegar, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer.
6. 6Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes. You'll know it's ready when the spinach has completely wilted and the flavors have blended together, which you can tell by smelling the rich aroma.
7. 7Serve the Spanish Chickpea and Spinach Stew hot.

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