Spiced Chickpea and Spinach Stew with Pomegranate

Ingredients

• 1.5 cups cooked chickpeas (or 1 can, drained)
• 4 cups fresh spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup vegetable broth
• 1/2 cup diced tomatoes
• 1/3 cup pomegranate seeds
• 1 tbsp lemon juice
• salt and pepper to taste

Method

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until softened, about 3 minutes.
2. Add cumin, turmeric, and cayenne; stir for 30 seconds until fragrant.
3. Pour in broth and diced tomatoes, add chickpeas, and bring to a simmer for 10 minutes.
4. Stir in spinach and lemon juice until wilted, about 2 minutes. Season with salt and pepper.
5. Serve topped with pomegranate seeds for a burst of freshness.