A hearty one-pan dish with chickpeas, spinach, and spices for a quick, nourishing meal.
# Components:
→ Legumes & Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 2 cans (15 oz each) chickpeas, drained and rinsed
06 - 5 oz fresh spinach, roughly chopped
07 - 1 can (14 oz) diced tomatoes
08 - 1 medium carrot, grated (optional)
→ Spices & Seasoning
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Finishing
14 - Juice of 1/2 lemon
15 - 2 tablespoons chopped fresh parsley or cilantro
# Directions:
01 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, approximately 3 minutes.
02 - Add the garlic and red bell pepper; cook for an additional 2 to 3 minutes until softened.
03 - Stir in the ground cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1 minute until aromatic.
04 - Add the chickpeas, grated carrot if using, and diced tomatoes with their juices. Stir to combine and bring to a simmer.
05 - Allow the mixture to simmer uncovered for 8 to 10 minutes, enabling the flavors to meld and the sauce to thicken slightly.
06 - Add the chopped spinach and cook, stirring, until just wilted, about 2 minutes.
07 - Season with salt, freshly ground black pepper, and lemon juice. Remove from heat and garnish with chopped parsley or cilantro.
08 - Serve warm with crusty bread, rice, or quinoa as desired.
