Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Ingredients

• 2 15-oz cans Chickpeas (canned)
• 1 lb Spinach
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 0.5 tsp Cumin
• 2 tbsp Olive oil
• 1 cup Vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, cut into 1/4-inch pieces, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces are softened and look translucent.
3. 3Add the 3 cloves of garlic, minced, to the pot. Cook, stirring constantly, for 1 minute until fragrant. Do not let the garlic burn.
4. 4Stir in the 1 teaspoon of smoked paprika and the 0.5 teaspoon of cumin. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the 2 15-oz cans of chickpeas, drained and rinsed, to the pot. Stir to coat them with the spices and cook for 5 minutes, stirring occasionally.
6. 6Add the 1 lb of spinach and the 1 cup of vegetable broth to the pot. Stir everything together until the spinach begins to wilt.
7. 7Bring the stew to a gentle simmer over medium heat (350°F / 175°C). Cook for 10 to 15 minutes, stirring occasionally, until the spinach is fully wilted and the flavors have blended together. The stew should be slightly thickened.
8. 8Season the stew with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir well to combine.
9. 9Serve the Spanish Chickpea and Spinach Stew warm.

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