Chickpea & Spinach Stew

Prepare the vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables soften.

Add garlic and spices: Add the minced garlic, cumin, turmeric, paprika, and cinnamon (if using) to the pot. Cook for 1-2 minutes, stirring frequently, until the spices become fragrant.

Add the chickpeas and tomatoes: Stir in the chickpeas, diced tomatoes, and vegetable broth (or water). Bring to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together.

Add spinach: Stir in the fresh spinach and cook for 5-7 minutes, or until the spinach wilts and is tender. If using frozen spinach, cook until heated through.

Season and serve: Taste the stew and add salt and pepper as needed. Serve the stew in bowls, garnished with a squeeze of fresh lemon juice and chopped parsley or cilantro.