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 olive oil. Add chopped onions and minced garlic; sauté until onions are translucent (about 5 minutes).
- Stir in cumin and paprika; cook for 1 minute to release flavors.
- Add canned diced tomatoes with juices; stir well.
- Pour in vegetable broth and chickpeas; bring to a gentle boil, then reduce heat. Simmer for 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: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg