Vegan Chickpea and Spinach Stew

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5 minutes until soft and translucent.

Add the minced garlic, ground cumin, and smoked paprika to the pot. Stir constantly for about 1 minute until fragrant.

Pour in the crushed tomatoes and vegetable broth, stirring well to combine with the aromatics.

Add the rinsed and drained chickpeas. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

Remove the lid and stir in the fresh spinach a handful at a time, cooking for 2 to 3 minutes until wilted into the stew.

Stir in the fresh lemon juice, season with salt and black pepper to taste, and serve warm.