Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 teaspoon Smoked Paprika
• 1 28-ounce can Canned Diced Tomatoes
• 2 15-ounce cans Chickpeas
• 1 cup Vegetable Broth
• about 285 g Fresh Spinach
• 1 tablespoon Lemon Juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 medium Onion, cut into 1.27 cm pieces. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. 2Add the 3 cloves of Garlic, minced, and the 1 teaspoon of Smoked Paprika to the pot. Stir constantly for 1 minute until fragrant. Be careful not to burn the garlic.
3. 3Pour in the 1 28-ounce can of Canned Diced Tomatoes (undrained), the 2 15-ounce cans of Chickpeas (drained and rinsed), and the 1 cup of Vegetable Broth. Stir everything together. Increase the heat to medium-high and bring the mixture to a gentle simmer.
4. 4Once simmering, reduce the heat to low, cover the pot, and let it cook for 20 minutes. This allows the flavors to deepen and meld together.
5. 5Uncover the pot and stir in the about 285 g of Fresh Spinach, a handful at a time, allowing it to wilt down before adding more. This should take about 2-3 minutes.
6. 6Stir in the 1 tablespoon of Lemon Juice, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black Pepper. Taste and adjust seasoning if needed.
7. 7Serve the Spanish Chickpea and Spinach Stew hot.

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