Chickpea Stew With Spinach

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and ⅜ tsp (2 gr) salt, then cook until the vegetables soften.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 30.0 ml Olive Oil, 1.0 piece Onion, 2.0 gr Salt

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic, cumin, smoked paprika, red pepper flakes, and tomato paste. Stir over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Ground Cumin, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the tomatoes, chickpeas, vegetable stock, black pepper, and ⅝ tsp (4 gr) salt. Increase to high heat and bring the stew to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 gr Chickpea, 2.0 gr Ground Black Pepper, 4.0 gr Salt, 400.0 gr Tomato, 500.0 ml Vegetable Stock

   Cookware: large pot, wooden spoon

4. Step 4

   Reduce to low heat and simmer uncovered until the broth thickens and the carrots are tender.

   Timer: 20 min (fixed)

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the spinach over low heat and cook until completely wilted.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the pot from the heat, stir in the lemon juice, and serve the stew hot.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: large pot, wooden spoon