Golden turmeric and smoky paprika bloom into a rich, tomato-based broth, studded with tender chickpeas that turn creamy as they simmer. Handfuls of spinach wilt right into the pot in the final minutes, adding color and a fresh, earthy note that balances the warm spice blend. A bright squeeze of lemon juice at the end lifts the whole bowl, and a scattering of parsley adds a fresh finish. It's the kind of one-pot dinner that tastes even better the next day, ladled over rice or scooped up with crusty bread. Simple pantry staples and a handful of good spices do all the heavy lifting here, making this a reliably satisfying, plant-based bowl any night of the week.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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