Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups fresh spinach
Instructions
- In a large pot over medium heat, heat the olive oil. Add the chopped onion and minced garlic; sauté until the onions are translucent (about 5 minutes).
- Stir in the cumin and paprika; cook for an additional minute to release their flavors.
- Add the canned diced tomatoes (with juices) and stir well.
- Pour in the vegetable broth and add the chickpeas; bring to a gentle boil. Reduce heat and simmer for about 10 minutes.
- Stir in fresh spinach until wilted, about 5 minutes before serving.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg