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
• 28 oz Canned Diced Tomatoes
• 15 oz Chickpeas, drained and rinsed
• 10 oz Spinach, fresh
• 1/2 cup Vegetable Broth
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 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 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 28 ounces of canned diced tomatoes, the 15 ounces 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 10 ounces 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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