Spanish Chickpea and Spinach Stew (Espinacas con Garbanzos)

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• about 790 g Canned Diced Tomatoes
• about 425 g Chickpeas, drained and rinsed
• about 285 g Spinach, fresh
• 1/2 cup Vegetable Broth
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Place a large heavy-bottomed pot on the stove 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.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces look soft and translucent.
3. 3Add the 3 cloves of garlic, minced, along with the 1 teaspoon of smoked paprika and the 1/2 teaspoon of cumin. Stir constantly for 1 minute until the spices smell fragrant, being careful not to let the garlic burn.
4. 4Pour in the about 790 g of canned diced tomatoes, the about 425 g of chickpeas, drained and rinsed, and the 1/2 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer, which is when small bubbles rise to the surface.
5. 5Add the about 285 g of fresh spinach to the pot. Stir it into the hot liquid and cook for about 5 minutes, or until all the spinach leaves have wilted down.
6. 6Turn off the heat. Stir in the 1 tablespoon of lemon juice. Season the stew with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
7. 7Serve the Spanish Chickpea and Spinach Stew hot.

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