Guiso de Garbanzos con Espinacas

Ingredients

• 2 cups chickpeas
• 4 cups fresh spinach
• 4 cloves garlic
• 1 medium onion
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 medium lemon
• 1 leaf bay leaf

Instructions

1. 1

   Rinse and soak the chickpeas in water overnight. Drain and set aside.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Add 1 medium chopped onion and sauté for 5 minutes until translucent.

4. 4

   Add 4 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Stir in 1 teaspoon of ground cumin and 1 teaspoon of paprika. Cook for 1 minute.

6. 6

   Add the soaked chickpeas, 4 cups of vegetable broth, 1 bay leaf, and 1 teaspoon of salt. Bring to a boil.

7. 7

   Reduce heat to low, cover, and simmer for 30-40 minutes until chickpeas are tender.

8. 8

   Once the chickpeas are tender, add 4 cups of fresh spinach and stir until wilted, about 3-4 minutes.

9. 9

   Season with 1 teaspoon of black pepper and adjust salt to taste.

10. 10

    Remove from heat, squeeze the juice of 1 lemon over the stew, and stir well.

11. 11

    Serve hot, garnished with additional lemon wedges if desired.