Vegan Chickpea Stew

Ingredients

• 1 tbsp Olive oil (for sautéing (optional, can skip for oil-free))
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 medium Carrot (diced)
• 2 stalks Celery (diced)
• 1 medium Bell pepper (diced (any color))
• 14 oz Diced tomatoes (canned, no salt added)
• 4 cups Vegetable broth (low-sodium preferred)
• 15 oz Canned chickpeas (drained and rinsed)
• 2 cups Spinach (fresh, chopped)
• 1 tsp Ground cumin (for flavor)
• 1 tsp Paprika (smoked or sweet)
• 1 tsp Salt (to taste)
• 1/2 tsp Black pepper (to taste)
• 2 tbsp Lemon juice (freshly squeezed)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. If you are making this oil-free, simply skip this step and add the vegetables directly.

2. 2

   Add the diced onion and sauté for about 3-4 minutes, or until translucent.

3. 3

   Stir in the minced garlic and cook for another minute, until fragrant.

4. 4

   Add the diced carrots, celery, and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

5. 5

   Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine.

6. 6

   Add the drained chickpeas, cumin, paprika, salt, and black pepper. Bring the mixture to a boil.

7. 7

   Reduce the heat to low and let the stew simmer for about 15-20 minutes, allowing the flavors to meld together.

8. 8

   Stir in the chopped spinach and let it wilt for about 2-3 minutes.

9. 9

   Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

10. 10

    Serve hot, garnished with fresh herbs if desired.