Spiced Chickpea Stew with Spinach (Soy-Free)

Ingredients

• 2 cans Chickpeas
• 8 oz Spinach
• 1 can Diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1/2 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Vegetable broth

Instructions

1. 1Open the 2 cans of chickpeas and drain them, then rinse them under cool water. Set aside.
2. 2Place 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 1 minute until it shimmers.
3. 3Add the 1 medium onion, cut into 1/2-inch pieces, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion pieces look soft and slightly see-through.
4. 4Add the 3 cloves of garlic, minced, to the pot. Cook, stirring constantly, for 1 minute until you can smell its fragrance.
5. 5Add the 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, and 1/2 teaspoon of paprika to the pot. Stir constantly for 1 minute until the spices are fragrant.
6. 6Pour in the 1 can of diced tomatoes (undrained), the drained and rinsed 2 cans of chickpeas, and the 1 cup of vegetable broth. Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir everything together.
7. 7Increase the heat to medium-high to bring the stew to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, stirring occasionally. The chickpeas should be tender.
8. 8Add the 8 ounces of spinach to the pot, stirring it into the hot stew. Cook for about 2 minutes, or until the spinach leaves have wilted down into the stew.
9. 9Serve the spiced chickpea stew hot.

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