# What You Need:
→ Legumes & Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 2 cans (15 oz each) chickpeas, drained and rinsed
06 - 5 ounces fresh spinach, roughly chopped
07 - 1 can (14 oz) diced tomatoes
08 - 1 medium carrot, grated (optional)
→ Spices & Seasoning
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Finishing
14 - Juice of 1/2 lemon
15 - 2 tablespoons chopped fresh parsley or cilantro
# Step-by-Step Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes.
02 - Incorporate minced garlic and diced red bell pepper; cook for an additional 2 to 3 minutes until softened.
03 - Stir in ground cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1 minute until fragrant.
04 - Add chickpeas, grated carrot if using, and diced tomatoes including juices. Stir thoroughly and bring to a simmer.
05 - Allow the mixture to simmer uncovered for 8 to 10 minutes to meld flavors and slightly thicken.
06 - Add chopped spinach and cook, stirring gently, until just wilted, about 2 minutes.
07 - Season with salt, pepper, and lemon juice. Remove from heat and sprinkle with chopped fresh parsley or cilantro.
