Vegetable Chickpea Stew

Ingredients:

For the Stew:

¼ cup extra-virgin olive oil

1 large yellow onion, finely chopped

2 garlic cloves, minced

1 small yellow bell pepper, finely chopped

1 small red bell pepper, finely chopped

2 medium carrots, peeled and cut into ¼-inch dice

1 cup favorite tomato pasta sauce

1½ tsp ground cumin

1 tsp smoked paprika

½ tsp cayenne pepper

½ tsp ground turmeric

Kosher salt, to taste

8 ounces spinach leaves, roughly chopped

2 (15.5-oz.) cans chickpeas, undrained

1½ cups vegetable stock or water

Freshly ground black pepper, to taste

½ cup chopped fresh cilantro (for garnish)

For Serving:

Sour cream (for topping)

Fresh cilantro, chopped (for garnish)

Instructions:

Step 1 – Prepare the Stew:

In a medium saucepan, heat the olive oil over medium heat.

Add the onion and garlic and sauté until translucent, about 5 to 7 minutes.

Add the yellow and red bell peppers and continue cooking until softened, about 3 more minutes.

Add the 2 carrots and cook for an additional 5 minutes, stirring occasionally.

Stir in the tomato pasta sauce, cumin, paprika, cayenne pepper, turmeric, and ½ teaspoon salt. Mix well and let the mixture cook for 2-3 minutes.

Add the spinach in batches, stirring to help it wilt into the mixture.

Add the chickpeas (with their liquid) and the vegetable stock. Increase the heat to medium-high and bring to a simmer.

Let the stew simmer for 15-20 minutes to thicken and allow the flavors to meld together. Taste and adjust with salt and freshly ground black pepper as needed.

Step 2 – Serve:

Once the stew is ready, divide it into four bowls.

Top each bowl with a dollop of sour cream and a sprinkle of chopped fresh cilantro.