Chickpea and Tomato Stew

• 2 cans (15oz) chickpeas (drained and rinsed)
• 1 can (28oz) crushed tomatoes
• 1 large onion (diced)
• 4 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ¼ tsp cayenne
• 2 cups baby spinach
• 1 tbsp lemon juice
• ¼ cup fresh cilantro (chopped)

How to Make It

1. 1

   Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 6 minutes. Add garlic and spices, cook 1 minute until fragrant.

2. 2

   Add crushed tomatoes and chickpeas. Stir well, bring to a simmer, and cook for 15 minutes until sauce thickens.

3. 3

   Stir in spinach and cook until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

4. 4

   Serve topped with fresh cilantro, with crusty bread or over rice.