Spanish Chickpea Stew (Garbanzos con Espinacas)

Ingredients

• 2 15-oz cans Chickpeas (canned, drained and rinsed)
• 10 oz 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

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 (350°F / 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 (375°F / 190°C) and bring the mixture to a gentle simmer. Reduce the heat to low (200°F / 95°C), cover the pot, and cook for 15 minutes, allowing the flavors to meld.
5. 5Add the 10 oz 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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