Ingredients
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with their juices)
1 can (15 oz) chickpeas, drained + rinsed
4 cups vegetable broth
2 cups fresh spinach
1 tsp smoked or sweet paprika
½ tsp ground cumin
Salt and freshly cracked black pepper, to taste
Fresh parsley, chopped (for garnish)
🥣 Directions
Step 1: Build the Aromatic Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent. Stir in the minced garlic, paprika, and cumin, cooking for just 1 more minute until the spices become incredibly fragrant.
Step 2: Add the Tomatoes and Chickpeas
Pour in the can of diced tomatoes (along with all of their juices) and the drained, rinsed chickpeas. Give everything a good stir to combine the aromatics with the tomatoes.
Step 3: Simmer the Stew
Pour in the 4 cups of vegetable broth and season with a pinch of salt and black pepper. Bring the liquid to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 15 minutes. This allows the chickpeas to soften slightly and absorb all the beautiful flavors.
Step 4: Wilt the Spinach
Remove the lid and turn off the heat. Add the 2 cups of fresh spinach to the pot. Stir gently; the residual heat from the soup will perfectly wilt the spinach into a bright, vibrant green in about 1 to 2 minutes.
Step 5: Garnish and Serve
Taste the broth and adjust the salt and pepper to your preference. Ladle the hot stew into bowls, top with a generous dusting of freshly cracked black pepper and a sprinkle of chopped fresh parsley as seen in the photo.
It is absolutely delicious served as-is, but pairing it with a squeeze of fresh lemon juice or a slice of warm, crusty sourdough bread takes it over the top!