Plant Based Chickpea Spinach Stew

cleanfooddirtygirl.com

Sherik

1 ½ cups canned diced tomatoes, undrained (411 g)

3 cups garbanzo beans, drained and rinsed (2 cans, 15 oz / 425 g each, divided)

1 ¼ cups low-sodium vegetable broth (295 ml)

About 1-inch chunk of ginger root, peeled and roughly chopped (about 12 g)

1 ½ cups unpeeled diced carrot (195 g)

1 ½ cups chopped sweet yellow onion (200 g)

5 cloves garlic, finely chopped

1 tablespoon Spanish sweet paprika (can use Hungarian or other sweet / non-smoked paprika)

½ tablespoon smoked paprika

½ teaspoon cumin

1 bay leaf

½ tablespoon coconut aminos

1 teaspoon low-sodium soy sauce

½ teaspoon salt

5 cups fresh baby spinach, chopped (150 g)

1 ½ tablespoons chopped flat-leaf parsley

1 tablespoon red wine vinegar

¼ teaspoon black pepper (about 10 turns)

Directions at cleanfooddirtygirl.com

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