Chickpea Stew

Ingredients

• 1 tablespoon Olive oil (for sautéing)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 2 medium Carrot (diced)
• 2 stalks Celery (diced)
• 1 medium Red bell pepper (diced)
• 2 cans Canned chickpeas (drained and rinsed)
• 1 can Diced tomatoes (with juices)
• 4 cups Vegetable broth (low-sodium)
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Turmeric
• 1 teaspoon Salt (to taste)
• 1/2 teaspoon Black pepper (to taste)
• 2 cups Fresh spinach (chopped)
• 1/4 cup Fresh parsley (chopped, for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

2. 2

   Add the minced garlic, diced carrot, celery, and red bell pepper. Sauté for another 5-7 minutes until the vegetables are softened.

3. 3

   Stir in the ground cumin, paprika, turmeric, salt, and black pepper. Cook for an additional minute to toast the spices.

4. 4

   Add the drained chickpeas and diced tomatoes (with their juices) to the pot. Stir well to combine.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes.

6. 6

   Add the chopped spinach to the stew and cook for another 5 minutes until the spinach is wilted.

7. 7

   Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.