Tunisian Chickpea and Vegetable Stew

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Harissa paste
• 2 cans Canned chickpeas
• 1 can Diced tomatoes
• 2 cups Vegetable broth
• 5 oz Spinach
• 1 tbsp Lemon juice
• 0.25 cup Cilantro

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat, which is 350°F (175°C).
2. 2Add the 1 medium onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. The onion should look slightly translucent.
3. 3Add the 3 cloves of garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of harissa paste to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
4. 4Stir in the 2 cans of canned chickpeas (drained and rinsed), 1 can of diced tomatoes, and 2 cups of vegetable broth. Increase the heat to medium-high and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low, cover the pot, and let the stew simmer for 20 to 25 minutes, or until the carrots and celery are tender when pierced with a fork. The liquid should have thickened slightly.
6. 6Stir in the 5 ounces of spinach. Cook, stirring gently, until the spinach has wilted into the stew, about 2 minutes.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice and the 1/4 cup of cilantro. Serve the Tunisian Chickpea and Vegetable Stew hot.

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