Chickpea Stew

Prep time: 5 mins

Servings: 4 pers

Cook time: 40 mins

Category: Main Dish

Origin: European

 

INGREDIENTS

Ingredients

• 2 Tablespoons García de la Cruz Extra Virgin Olive Oil
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 Teaspoon paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth:
• 2 cups fresh spinach
• Salt and pepper to taste

DIRECTIONS

• In a large pot over medium heat, add 2 tablespoons of olive oil.

• Add the chopped onion and cook until it becomes soft, about 5 minutes.
• Stir in the minced garlic, 1 teaspoon of paprika, and 1 teaspoon of cumin. Cook for another minute until fragrant.
• Add the drained and rinsed chickpeas, the can of diced tomatoes (with juice), and 1 cup of vegetable broth. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
• Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
• Season with salt and pepper to taste.
• Serve hot.