Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp smoked Spanish paprika
  • 0.5 tsp ground cumin
  • 30 oz canned garbanzo beans, drained and rinsed
  • 14.5 oz canned diced tomatoes
  • 4 cups low sodium vegetable broth
  • 1 tsp sea salt
  • 0.5 tsp coarse black pepper
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5–6 minutes until translucent and just beginning to turn golden.
  2. Stir in the minced garlic, smoked paprika, and cumin. Cook for 60 seconds until fragrant, ensuring the garlic does not burn.
  3. Add the drained garbanzo beans and the diced tomatoes with their juices. Use a potato masher or the back of a wooden spoon to crush approximately 1/4 of the beans directly in the pot to release natural starches.
  4. Pour in the vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
  5. Remove the pot from heat. Fold in the fresh baby spinach and lemon juice, stirring until the spinach is just wilted and bright green.