Chickpea and Spinach Stew with Garlic and Herbs

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic, diced carrots, and diced potatoes to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3.Stir in the ground cumin, smoked paprika, dried oregano, and dried thyme. Cook for 1-2 minutes until the spices are fragrant.

4.Add the canned diced tomatoes (with their juice) and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.

5.Add the drained chickpeas to the pot and stir well. Let the stew simmer for about 20 minutes, or until the potatoes are tender.

6.Once the potatoes are cooked, add the chopped spinach to the pot. Stir until the spinach wilts, about 2-3 minutes.

7.Season the stew with salt, pepper, and lemon juice to taste. Stir well to combine all the flavors.

8.Serve the stew hot, garnished with fresh parsley.