- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 cups spinach or kale, chopped
- 3 cups low-sodium vegetable broth (or chicken broth for non-vegetarian)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon olive oil
- salt and pepper to taste
- Heat olive oil in a large pot over medium heat. Add the onion and carrot, cooking until softened, about 5–7 minutes.
- Stir in garlic and cook for another minute.
- Sprinkle cumin, smoked paprika, turmeric, and red pepper flakes (if using) into the pot.
- Stir well to coat the vegetables and toast the spices for 1–2 minutes.
- Add the diced tomatoes and broth, stirring to combine. Bring to a simmer, then add the chickpeas.
- Reduce the heat to low and let the stew simmer for 20–25 minutes, allowing the flavors to meld.
- If the stew becomes too thick, add more broth or water to reach your desired consistency.
- Stir in the spinach or kale and cook for another 2–3 minutes, until the greens are wilted.
- Ladle into bowls and garnish with fresh cilantro, parsley, a squeeze of lemon or lime, or a dollop of yogurt if desired.