Vegan Spanish Chickpea and Spinach Stew

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 2 cans (15oz) Chickpeas
• 1 can (14oz) Diced Tomatoes
• 6 cups Spinach
• 1 cup Vegetable Broth
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 tablespoon Lemon Juice

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

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 medium Onion, cut into 1.27 cm pieces. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
2. 2Add the 3 cloves of Garlic, minced, along with the 1 teaspoon of Smoked Paprika and the 1/2 teaspoon of Cumin to the pot. Stir constantly for 1 minute until the spices are fragrant. Be careful not to burn the garlic.
3. 3Pour in the 2 cans (about 425 g) of Chickpeas, drained and rinsed, and the 1 can (about 400 g) of Diced Tomatoes, undrained. Add the 6 cups of Spinach and the 1 cup of Vegetable Broth. Stir everything together to combine.
4. 4Increase the heat to medium-high (190.6°C / 190°C) and bring the stew to a gentle simmer. Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot, and cook for 15 minutes. This allows the spinach to wilt and the flavors to meld together.
5. 5Remove the pot from the heat. Stir in the 1/2 teaspoon of Salt and the 1/4 teaspoon of Black Pepper. Taste the stew and add more salt and pepper if you think it needs it.
6. 6Stir in the 1 tablespoon of Lemon Juice just before serving. This brightens up all the flavors.

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