Lebanese Spinach and Chickpea Stew

Ingredients

• dried chickpeas, soaked overnight200g
• fresh spinach, chopped500g
• onion, finely chopped1 large
• garlic cloves, minced4
• olive oil3 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• ground allspice1/2 tsp
• vegetable broth500ml
• lemon juice2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• fresh cilantro, chopped (optional)2 tbsp

Directions

1. 1

   Drain the soaked chickpeas and rinse well. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. 2

   Stir in the ground cumin, coriander, and allspice. Cook for 30 seconds to toast the spices. Add the drained chickpeas and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until chickpeas are tender.

3. 3

   Add the chopped spinach to the pot in batches, stirring until wilted. Season with salt and black pepper. Simmer uncovered for 10 minutes to allow flavors to meld and liquid to slightly reduce.

4. 4

   Stir in the lemon juice and adjust seasoning to taste. If using, sprinkle with fresh cilantro.

5. 5

   Serve hot with pita bread or over steamed rice.