Yield: 4 servings
Preparation time: 20 minutes
Cook time: 1 hour and 10 minutes
Total time: 1 hour and 30 minutes
Ingredients:
· 4 cups chickpeas, cooked
· 2 tablespoons olive oil
· 1 medium onion, diced
· 2 tablespoons garlic, minced
· 2 teaspoons paprika
· 1 ½ teaspoons cumin
· ½ teaspoon cayenne pepper
· 3 cups low-sodium vegetable broth
· 1 796 mL can diced tomatoes
· 2 teaspoons lemon juice
· ½ teaspoon salt
· Fresh ground black pepper to taste
· 4 cups spinach, fresh
Directions:
1. Heat oil in a pot over medium-high heat. Add onion and garlic. Sauté until onion is translucent, reducing heat if browning begins to occur.
2. Add spices. Sauté for another 1 to 2 minutes.
3. Add vegetable broth, chickpeas, tomatoes, lemon juice, salt and pepper. Add water until chickpeas are just covered with liquid if necessary.
4. Bring to a boil. Reduce heat to low and simmer until chickpeas are tender, about 45 minutes. Add more water if necessary.
5. Crush some of the chickpeas against the side of the pot using the back of a spoon.
6. Remove from heat. Stir in spinach. Allow to heat through until wilted, about 2 to 5 minutes.