Chickpeas are a great plant-based protein source, while spinach adds iron, vitamins, and minerals to support energy and vitality. Tomatoes are rich in lycopene, an antioxidant known for its potential health benefits. Onions and garlic provide immune-boosting properties, and the spices like cumin, paprika, and turmeric add flavor along with potential anti-inflammatory effects. Finish with a squeeze of lemon juice for a tangy touch.

Ingredients:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 can (15 ounces) chickpeas, drained and rinsed

• 1 can (14 ounces) diced tomatoes

• 4 cups fresh spinach leaves

• 2 cups vegetable broth

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1/2 teaspoon turmeric

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add the chopped onion and minced garlic to the pot and sauté for about 5 minutes until the onion becomes translucent and the garlic is fragrant.

3. Add the cumin, paprika, and turmeric to the pot. Stir well to coat the onion and garlic with the spices and let them toast for about a minute.

4. Add the drained and rinsed chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Stir everything together.

5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.

6. Stir in the fresh spinach leaves and let them wilt into the stew. This will only take a few minutes.

7. Remove the pot from the heat and stir in the lemon juice. Season with salt and pepper to taste.

8. Serve the Chickpea Spinach Stew hot. You can garnish it with some additional lemon juice or a sprinkle of paprika if desired.

This hearty and flavorful Chickpea Spinach Stew is packed with protein, fiber, and nutrients. It pairs well with crusty bread or can be enjoyed on its own.