# Components:
→ Legumes & Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, 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 with juices
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
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until translucent, approximately 3 minutes.
02 - Incorporate minced garlic and diced red bell pepper into the skillet. Cook for an additional 2 to 3 minutes until softened.
03 - Stir in ground cumin, smoked paprika, ground coriander, and chili flakes if using. Cook for 1 minute until fragrant, stirring constantly.
04 - Add chickpeas, grated carrot if included, and diced tomatoes with their juices. Stir thoroughly and bring mixture to a gentle simmer.
05 - Allow the mixture to simmer uncovered for 8 to 10 minutes to develop flavors and reduce liquid slightly.
06 - Add the roughly chopped fresh spinach and cook, stirring, until just wilted, about 2 minutes.
07 - Season with salt, freshly ground black pepper, and lemon juice. Remove from heat and sprinkle with chopped parsley or cilantro.
08 - Present immediately, optionally accompanied by crusty bread, rice, or quinoa.
