Chickpea and Spinach Stew

Ingredients

• Salt and pepper (to taste)
• Fresh spinach (4 cups)
• Vegetable broth (2 cups)
• Crushed tomatoes (1 can (14 oz))
• Canned chickpeas (2 cans, drained and rinsed)
• Cayenne pepper (1/4 teaspoon)
• Paprika (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Garlic (3 cloves, minced)
• Onion (1, diced)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the ground cumin, ground coriander, paprika, and cayenne pepper. Stir well to coat the onions and garlic with the spices.
4. Add the drained and rinsed chickpeas, crushed tomatoes, and vegetable broth. Bring to a simmer and cook for 15 minutes.
5. Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!