Ingredients
Main ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 cans chickpeas, drained and rinsed
- 1 can crushed tomatoes
- 1.5 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 zest of 1 lemon
- 1 tablespoon lemon juice
- 2 cups fresh spinach or kale
Method
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until it softens.
- Stir in the minced garlic and cook until fragrant.
- Add the drained chickpeas, crushed tomatoes, vegetable broth, and spices. Mix well.
- Bring the mixture to a gentle simmer and let it cook uncovered until slightly thickened.
- Stir in the fresh spinach or kale and cook until wilted.
- Add the lemon zest and lemon juice. Taste and adjust the seasoning if needed.
- Serve warm.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 500mgFiber: 10gSugar: 6g
Notes
For added depth, include diced bell peppers or carrots when cooking the onions. For spice, increase the red pepper flakes or add a diced jalapeño. Use fresh herbs like parsley or cilantro for garnish.
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