Low Sodium Classic Chickpea Stew

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
2 cups low-sodium chicken broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 cups baby spinach, loosely packed
1 tbsp fresh lemon juice
¼ cup fresh parsley, roughly chopped (optional)

For serving

crusty bread, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic, cumin, smoked paprika, coriander, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not brown.

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