Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Cumin
• 1 15 oz can Canned chickpeas, drained and rinsed
• 1 14 oz can Canned diced tomatoes
• 1 cup Vegetable broth
• 5 oz Fresh spinach
• 1 tablespoon Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stovetop over medium heat, which is 350°F (175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium chopped onion to the pot. Cook, stirring occasionally, until the onion pieces are softened and look translucent, about 5 minutes. Add the 3 cloves of minced garlic and cook, stirring constantly, until you can smell its fragrance, about 1 minute more.
3. 3Stir in the 1 teaspoon of smoked paprika and the 1/2 teaspoon of cumin. Cook, stirring constantly, until the spices smell fragrant, about 30 seconds.
4. 4Add the 1 (15 oz can) of drained and rinsed chickpeas, the 1 (14 oz can) of diced tomatoes, and the 1 cup of vegetable broth to the pot. Stir everything together. Increase the heat slightly to bring the mixture to a gentle simmer, then reduce the heat back to medium-low. Cook, stirring occasionally, for 15 minutes, allowing the flavors to meld.
5. 5Add the 5 oz of fresh spinach to the pot. Stir gently until all the spinach leaves have wilted into the stew, which should take about 2 to 3 minutes.
6. 6Turn off the heat. Stir in the 1 tablespoon of lemon juice, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper until well combined. Serve the stew hot.

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