2. Heat a medium-sized pot over medium heat for 2 minutes. Add the carrot and onion and saute for 5 minutes, stirring occasionally. Add the garlic and saute for 3 additional minutes, stirring frequently, until the onions and garlic are light golden brown.
3. Add the sweet paprika, smoked paprika and cumin and stir for 30 seconds until wonderfully fragrant. Add the rest of the chickpeas (2 1/2 cups) and stir for 2 minutes. It’s okay if the spices stick a bit to the bottom of the pan.
5. Simmer for 20 minutes (without a lid), stirring occasionally. Remove the pot from the heat and remove and discard the bay leaf. Add the spinach, parsley, red wine vinegar and black pepper and stir until the spinach is wilted.
Recipe Credit Source: https://www.onegreenplanet.org/vegan-recipe/chickpea-spinach-stew-vegan/
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