Chickpea Stew

(makes 4-6 servings)

• 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

1. Heat olive oil in a large pot over medium heat. Add the onion and carrot, cooking until softened, about 5–7 minutes.
2. Stir in garlic and cook for another minute.
3. Sprinkle cumin, smoked paprika, turmeric, and red pepper flakes (if using) into the pot.
4. Stir well to coat the vegetables and toast the spices for 1–2 minutes.
5. Add the diced tomatoes and broth, stirring to combine. Bring to a simmer, then add the chickpeas.
6. Reduce the heat to low and let the stew simmer for 20–25 minutes, allowing the flavors to meld.
7. If the stew becomes too thick, add more broth or water to reach your desired consistency.
8. Stir in the spinach or kale and cook for another 2–3 minutes, until the greens are wilted.
9. Ladle into bowls and garnish with fresh cilantro, parsley, a squeeze of lemon or lime, or a dollop of yogurt if desired.