Spicy Chickpea and Tomato Stew

Instructions

1. Step 1

   Dice the onion, mince the garlic, drain and rinse the chickpeas, and chop the parsley as noted.

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 180.0 gr Yellow Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and tomato paste. Cook over medium heat, stirring continuously, until the paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the cumin, paprika, and red chili pepper. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Ground Cumin, 4.0 gr Paprika, 2.0 gr Red Chili Pepper

   Cookware: large pot, wooden spoon

5. Step 5

   Add the crushed tomato, chickpeas, vegetable stock, salt, and black pepper. Stir well and bring to a simmer over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 6.0 gr Salt, 800.0 gr Tomato, 250.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the stew has thickened.

   Timer: 20 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Stir in the spinach and cook over low heat until wilted.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Spinach

   Cookware: large pot, wooden spoon

8. Step 8

   Remove the pot from the heat. Stir in the lemon juice and parsley, then serve.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large pot, wooden spoon