A warming one-pot stew of chickpeas, spinach, tomatoes, and smoked paprika. Plant-based, cheap, and deeply flavored thanks to a paprika-garlic oil. Serve with crusty bread.
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Heat olive oil in a wide pan over medium heat. Add onion and a pinch of salt, cook 5 minutes until soft.
Push onion to one side. Add sliced garlic and paprika to the oil, sizzle 30 seconds until fragrant.
Add cumin, tomatoes, and stock. Stir and bring to a simmer. Add half the chickpeas whole, mash the other half lightly with a fork before adding — this thickens the stew naturally.
Simmer uncovered 15 minutes, stirring occasionally.
Stir in spinach and cook 2 minutes until wilted. Finish with lemon juice, salt to taste, and parsley. Serve with crusty bread.
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