# Components:
→ Legumes & Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 2 cans (15 oz each) chickpeas, drained and rinsed
06 - 5 ounces fresh spinach, roughly chopped
07 - 1 can (14 oz) diced tomatoes
08 - 1 medium carrot, grated (optional)
→ Spices & Seasoning
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Finishing
14 - Juice of 1/2 lemon
15 - 2 tablespoons chopped fresh parsley or cilantro
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
02 - Stir in minced garlic and diced red bell pepper; sauté for 2 to 3 minutes until softened.
03 - Mix in ground cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1 minute until fragrant.
04 - Add chickpeas, grated carrot if using, and diced tomatoes with juices. Stir thoroughly and bring to a simmer.
05 - Let the skillet simmer uncovered for 8 to 10 minutes, allowing flavors to meld and sauce to thicken slightly.
06 - Fold in chopped spinach and cook while stirring until just wilted, approximately 2 minutes.
07 - Season with salt, pepper, and lemon juice. Remove from heat and sprinkle with fresh parsley or cilantro.
