Chickpea and Spinach Stew

A comforting stew of chickpeas and spinach with an aromatic Mediterranean touch, perfect for a healthy lunch.

Ingredients

• 400 grams Cooked chickpeas
• 200 grams Fresh spinach
• 1 unit Red onion
• 4 cloves Garlic
• 400 grams Crushed tomatoes
• 300 ml Vegetable broth
• 1 tablespoons Extra virgin olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Sweet paprika
• Salt, to taste
• Ground black pepper, to taste
• Fresh chopped parsley, al gusto

Directions

1. Finely chop the red onion and garlic.
2. Heat the extra virgin olive oil in a pot over medium heat. Sauté the onion until translucent.
3. Incorporate the garlic, cumin, and paprika. Sauté for 30 seconds, watching carefully to prevent over-browning.
4. Add the crushed tomatoes and vegetable broth. Bring to a boil, then cook over medium-low heat, covered, for 10 minutes.
5. Add the drained chickpeas and season with salt and pepper. Cook for 5 more minutes, uncovered.
6. Add the fresh spinach in batches, stirring until wilted.
7. Finish with fresh chopped parsley and serve.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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