Chickpea and Spinach Stew

Instructions

1. Step 1

   Chop the onion, mince the garlic, and roughly chop the spinach.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 150.0 gr Spinach, 1.0 piece Yellow Onion

   Cookware: Chef Knife, cutting board

2. Step 2

   Drain and rinse the chickpeas thoroughly.

   Timer: 2 min (fixed)

   Ingredients used: 480.0 gr Chickpea

   Cookware: can opener, colander

3. Step 3

   Heat the olive oil in a large pot over medium heat. Add the prepared onion and cook until softened and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot, wooden spoon

4. Step 4

   Add the prepared garlic, cumin, paprika, and red pepper flakes. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Ground Cumin, 2.0 gr Smoked Paprika, 0.5 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the tomatoes and their juices, vegetable stock, prepared chickpeas, salt, and black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 5.0 gr Salt, 400.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: can opener, large pot, wooden spoon

6. Step 6

   Bring the stew to a boil over high heat.

   Timer: 5 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Reduce to low heat and simmer uncovered until the broth thickens slightly.

   Timer: 15 min (fixed)

   Cookware: large pot, wooden spoon

8. Step 8

   Increase to medium heat, stir in the prepared spinach, and cook just until wilted.

   Timer: 3 min (fixed)

   Cookware: large pot, wooden spoon

9. Step 9

   Remove the pot from the heat and stir in the lemon juice before serving.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: large pot, wooden spoon