Chickpea Stew

Ingredients

• 3 tbsp. extra-virgin olive oil, divided
• 1/2 large red onion, minced
• 6 cloves garlic, minced
• Kosher salt 
• 1 tsp. smoked paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 anchovy fillet (optional) 
• 2 tbsp. tomato paste
• 5 oz. baby spinach
• 2 (15.5-oz.) cans chickpeas, drained
• 2 (14-oz.) cans crushed tomatoes
• 1 tbsp. granulated sugar
• 1 c. low-sodium chicken broth
• Freshly chopped parsley, for garnish

Direction

1. Step 1In a large pot over medium heat, heat 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt and cook until lightly golden, about 5 minutes. Add paprika, pepper, cumin, and coriander and stir until fragrant, 1 minute. Add anchovy and tomato paste and stir until anchovy has fully disintegrated into the mixture. 
2. Step 2Add remaining 1 tablespoon oil. Add in spinach and cook until bright green and just wilted, 1 minute. Add in chickpeas, tomatoes, sugar, and broth, and season with salt. Bring to a simmer. Cover and reduce heat to medium-low, then let simmer for about 15 minutes.
3. Step 3Remove lid and continue cooking, stirring until desired consistency is reached.
4. Step 4Garnish with parsley before serving.