Chickpea and Spinach Stew with Cumin and Lemon

A hearty stew of chickpeas, tomatoes and spinach, seasoned with cumin and a squeeze of lemon. It comes together quickly and is filling, entirely meat-free.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 2 can Chickpeas (can, drained)
• 1 pc Onion
• 2 pc Garlic cloves
• 2 pc Carrots
• 2 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 1 can Tomatoes, chopped (can)
• 1 l Vegetable stock
• 200 g Baby spinach, fresh
• 1 pc Lemon (juice)
• Salt
• Black pepper

Method

1. Finely dice the onion and garlic. Peel the carrots and slice them thinly.
2. Heat the olive oil in a large pot. Sauté the onion, garlic and carrots over medium heat for 5 minutes.
3. Stir in the cumin and paprika powder and toast for 1 minute, until fragrant.
4. Add the chopped tomatoes and vegetable stock. Add the drained chickpeas and let everything simmer for 15 minutes.
5. Stir in the spinach and let it wilt for 2 to 3 minutes.
6. Season with lemon juice, salt and pepper and serve hot.