Ingredients:

• Olive oil: 2 tablespoons
• Onion: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Ground cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Ground coriander: ½ teaspoon
• Canned chickpeas: 2 x 400g cans, drained and rinsed
• Canned diced tomatoes: 1 x 400g can, with juice
• Vegetable broth: 500ml (or water)
• Fresh spinach: 200g, washed and roughly chopped
• Salt and pepper: to taste
• Lemon juice: from 1 lemon
• Optional: Chili flakes, for a spicy kick

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Spice It Up: Stir in the ground cumin, paprika, and coriander. Cook for about a minute, just enough to release their aromas.
3. Add Chickpeas and Tomatoes: Add the drained chickpeas and canned diced tomatoes (with their juice) to the pot. Stir well to combine.
4. Simmer: Pour in the vegetable broth (or water) and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes. If you like a bit of spice, you can add some chili flakes at this stage.
5. Add Spinach: Add the fresh spinach to the pot, stirring until it wilts into the stew. This should take just a few minutes.