Chickpea & Spinach Stew

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Canned Chickpeas(3)
• Canned tomatoes(400 g)
• Vegetable Broth(400 ml)
• Spinach(200 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Bread(4 slices)

Method

1. 1

   Dice the {Onion}, thinly slice the {Garlic}, peel and dice the {Carrot}, drain the {Canned Chickpeas}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~8 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, {Salt}, and {Black pepper}, and cook until the onion softens. Stir in the {Garlic}, {Cumin}, {Paprika}, {Oregano}, and {Chili flakes} for the last minute.

   ~6 min

3. 3

   Stir in the {Tomato paste}, then add the {Canned tomatoes}, {Vegetable Stock}, and {Canned Chickpeas}. Bring to a bubble, reduce the heat, and simmer until the carrots are tender and the stew thickens slightly.

   ~12 min

4. 4

   Stir in the {Spinach} a handful at a time until wilted, then squeeze in half the {Lemon}. Taste and adjust seasoning if needed.

   ~2 min

5. 5

   Ladle the stew into bowls and serve with the {Bread}, topped with the {Fresh parsley} and the remaining {Lemon} wedges on the side.

   ~0 min