Vegan Spanish Chickpea Stew (Garbanzos)

Ingredients

• 2 cans Chickpeas
• 1 can Diced Tomatoes
• about 142 g Spinach
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

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

Instructions

1. 1Place a large 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, chopped into 1.27 cm pieces, and the 3 cloves of garlic, minced. Sauté for 5 to 7 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Add the 1 can of diced tomatoes (undrained), the 2 cans of chickpeas (drained and rinsed), the 1 cup of vegetable broth, the 1 teaspoon of smoked paprika, and the 1/2 teaspoon of cumin to the pot. Stir everything together.
3. 3Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer for 20 minutes. This allows the flavors to meld together.
4. 4Remove the lid and stir in the about 142 g of spinach. Cook for 2 to 3 minutes, stirring gently, until the spinach has wilted into the stew.
5. 5Season the stew with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir well to distribute the seasonings evenly. Taste and add more salt or pepper if desired.
6. 6Serve the Vegan Spanish Chickpea Stew hot.

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