Spanish Chickpea Stew (Garbanzos con Espinacas)

Ingredients

• 2 15-oz cans Chickpeas (canned, drained and rinsed)
• about 285 g Spinach
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Cumin
• 2 cups Vegetable broth
• 0.75 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Finely chop the 1 medium onion and mince the 3 cloves garlic.
2. 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until it is fragrant.
3. 3Stir in the 1 teaspoon of smoked paprika and the 0.5 teaspoon of cumin. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
4. 4Add the 2 15-oz cans of chickpeas (drained and rinsed) and the 2 cups of vegetable broth to the pot. Increase the heat to medium-high (190.6°C / 190°C) and bring the mixture to a gentle simmer. Reduce the heat to low (93.33°C / 95°C), cover the pot, and cook for 15 minutes, allowing the flavors to meld.
5. 5Add the about 285 g of spinach to the pot. Stir gently until the spinach has wilted into the stew, which should take about 2 to 3 minutes.
6. 6Season the stew with the 0.75 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir well to distribute the seasoning evenly. Serve the Spanish Chickpea Stew hot.

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