Chickpea and Spinach Stew

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Heat the olive oil in a large pot over medium heat.

Ingredients quick view

2 cups canned chickpeas, drained and rinsed

4 cups fresh spinach, roughly chopped

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/2 teaspoon turmeric

1 can (14 oz) diced tomatoes

2 cups vegetable broth

3 tablespoons olive oil

Salt to taste

Pepper to taste

Serve the stew hot for the best flavor.

Adjust the seasoning to your preference; feel free to add more spices if desired.

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