Chickpea Stew with Spinach

Ingredients

Convert cups to grams →

• 3 tbsp olive oil
• 1 onion large, diced
• 3 clove garlic minced
• 2 tsp ground cumin ground
• 1 tsp paprika sweet
• 2 tbsp tomato paste
• 1 can diced tomatoes one 14-ounce can
• 500 ml (2 cup) vegetable broth hot; check the label for allergens
• 300 g (10.5 oz) potatoes waxy, peeled, in 1/2-inch (1.5 cm) cubes
• 2 can chickpeas two 14-ounce cans, rinsed and drained
• 250 g (8.8 oz) baby spinach fresh, washed, tough stems removed
• 1 tbsp lemon juice
• salt to taste
• black pepper to taste

Method

1. Dice the onion, mince the garlic and cut the potatoes into 1/2-inch (1.5 cm) cubes. Rinse the chickpeas in a strainer and let them drain. Wash the spinach, spin it dry and remove tough stems.
2. Heat the oil in a 3-quart (3-liter) pot over medium heat and cook the onion for 5 minutes until translucent. Add the garlic, cumin and paprika and stir for 1 minute, until fragrant. Turn the heat down if the spices start to darken.
3. Add the tomato paste and cook for 1 minute. Then add the tomatoes, broth and potatoes, bring to a boil and simmer, covered, over low heat for 10 minutes.
4. Stir in the chickpeas and simmer for another 12 to 15 minutes, until a knife slides into the potatoes with no resistance. Stir now and then. If the stew gets too thick, add a splash of water.
5. Stir in the spinach in two or three batches and let it wilt for 2 minutes. Season with lemon juice, salt and pepper and serve right away.

Tip: Cumin burns quickly and then tastes bitter. Stay at the stove during the spice minute and start over if it has turned black.

Tip: With frozen spinach (about 10 1/2 ounces/300 g, thawed and squeezed dry) the stew works all year round.