Spicy Chickpea and Spinach Stew

Instructions

1. Step 1

   Heat the olive oil in the Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 1.0 piece Yellow Onion

   Cookware: Dutch oven, wooden spoon

2. Step 2

   Add the garlic, cumin, smoked paprika, coriander, red pepper flakes, and tomato paste. Stir until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Coriander, 4.0 gr Ground Cumin, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Stir in the chickpeas, crushed tomatoes, vegetable broth, salt, and black pepper. Increase to high heat and bring just to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 800.0 gr crushed tomatoes, 6.0 gr Salt, 480.0 ml Vegetable Broth

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Reduce to low heat and simmer uncovered, stirring occasionally, until the stew thickens slightly.

   Timer: 15 min (fixed)

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the spinach in batches. Cook over low heat until fully wilted and tender.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Remove the pot from the heat and stir in the lemon juice. Serve the stew hot.

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon