Chickpea and Spinach Stew

Ingredients:
1 can (15 oz.) chickpeas, drained and rinsed
1 lb frozen spinach (or fresh if preferred)
1 cup diced tomatoes
4 cloves garlic, minced
1 medium yellow onion, diced
1 tablespoon olive oil
2 tablespoons lemon juice
½ cup vermicelli noodles (optional)
1 tsp paprika
1 tsp ground coriander
1 tsp allspice
½ tsp black pepper
½ tsp red pepper flakes
Salt, to taste
1 cup chopped parsley (for garnish)
3-4 cups vegetable broth
Instructions:
Sauté the Aromatics:
Heat olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, cooking for 4-5 minutes until softened and fragrant.
Add the Chickpeas and Spinach:
Stir in the chickpeas, spinach, and diced tomatoes.
Season with salt, black pepper, and parsley.
Add the Spices:
Add paprika, coriander, allspice, and red pepper flakes. Stir to combine all the ingredients.
Simmer the Stew:
Pour in vegetable broth and bring the mixture to a boil.
Reduce the heat and let the stew simmer for 20 minutes, allowing the flavors to meld together.
Cook the Noodles (Optional):
In a separate pan, lightly fry the vermicelli noodles in olive oil until golden brown.
Add the noodles to the stew and cook until tender, about 5-7 minutes.
Finish with Lemon Juice:
Just before serving, stir in lemon juice for a bright finish.
Serve:
Serve hot, garnished with chopped parsley. Enjoy!
Notes:
You can use fresh spinach instead of frozen, just simmer it for 15 minutes.
Store leftovers in the fridge for up to 3 days.
For a gluten-free version, skip the vermicelli noodles or substitute with gluten-free pasta.