Heat the olive oil in a pot on medium heat. Once warm, add onions and cook for about 5 minutes, stirring occasionally. Then add the tomatoes and cook for another 4 minutes.
Meanwhile combine the finely grated garlic, salt, paprika and cumin. Add it to the pot and cook for about 1 minute while stirring the vegetables constantly.
Now add the water, chickpeas and raisins to the pot. Bring to a boil and then put a lid on the pot and lower the heat to medium-low and simmer for about 10 minutes.
Add the fresh spinach, stir it and put lid on top of it. Turn of the heat but leave the pot on the burner. Let it sit for about 5 minutes. Once the spinach is completely wilted, your stew is ready.
Sweet and savory stew packed with dark leafy greens for great nutrients and chickpeas for protein. This stew makes a great lunch. It tastes best when served fresh and warm.
2 kids & 2 adults
2 tbsp olive oil
1 onion, finely chopped
3 tomatoes, finely chopped
1 cloves of garlic, finely grated or pressed
1 tsp salt
2 tsp sweet paprika, ground
1/2 tsp cumin, ground
1 cup water
1 15-ounce cans chickpeas, drained
1/4 cup raisins
16 ounces baby spinach, fresh
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