Chickpea and Spinach Stew

Ingredients:

• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 lb frozen spinach (or fresh if preferred)
• 1 cup diced tomatoes
• 4 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• ½ cup vermicelli noodles (optional)
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tsp allspice
• ½ tsp black pepper
• ½ tsp red pepper flakes
• Salt, to taste
• 1 cup chopped parsley (for garnish)
• 3-4 cups vegetable broth

Instructions:

1. Sauté the Aromatics:
   • Heat olive oil in a large pot over medium heat.
   • Add the diced onion and minced garlic, cooking for 4-5 minutes until softened and fragrant.
2. Add the Chickpeas and Spinach:
   • Stir in the chickpeas, spinach, and diced tomatoes.
   • Season with salt, black pepper, and parsley.
3. Add the Spices:
   • Add paprika, coriander, allspice, and red pepper flakes. Stir to combine all the ingredients.
4. Simmer the Stew:
   • Pour in vegetable broth and bring the mixture to a boil.
   • Reduce the heat and let the stew simmer for 20 minutes, allowing the flavors to meld together.
5. Cook the Noodles (Optional):
   • In a separate pan, lightly fry the vermicelli noodles in olive oil until golden brown.
   • Add the noodles to the stew and cook until tender, about 5-7 minutes.
6. Finish with Lemon Juice:
   • Just before serving, stir in lemon juice for a bright finish.
7. Serve:
   • Serve hot, garnished with chopped parsley. Enjoy!

Notes:

• You can use fresh spinach instead of frozen, just simmer it for 15 minutes.
• Store leftovers in the fridge for up to 3 days.
• For a gluten-free version, skip the vermicelli noodles or substitute with gluten-free pasta.

Nutritional Facts (Per Serving):

• Calories: 245
• Protein: 15.4g
• Carbohydrates: 42.2g
• Fat: 4g
• Fiber: 13.5g
• Sugar: 7.9g