# List of Ingredients:
→ Legumes & Vegetables
01 - 2 cans (28 oz each) chickpeas, drained and rinsed or 3 1/2 cups dried chickpeas soaked and cooked
02 - 10 1/2 oz fresh spinach or 14 oz frozen spinach, thawed and drained
03 - 2 medium onions, finely chopped
04 - 3 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 1 large potato, peeled and diced
07 - 1 can (14 oz) chopped tomatoes
08 - 1 red bell pepper, diced
→ Liquids
09 - 6 1/4 cups vegetable broth
10 - 1/2 cup plant-based cream or dairy cream
11 - 2 tablespoons olive oil
→ Spices & Seasonings
12 - 1 teaspoon sweet smoked paprika
13 - 1/2 teaspoon ground cumin
14 - 1 bay leaf
15 - Salt and black pepper, to taste
→ Optional Garnish
16 - Lemon wedges
17 - Fresh parsley, chopped
# How to Make It:
01 - If using dried chickpeas, soak overnight and cook until tender, about 1 hour. Drain well and set aside. If using canned, rinse thoroughly.
02 - Heat olive oil in a large pot over medium heat. Add onions, carrots, red bell pepper, and potato. Cook, stirring occasionally, until softened, about 7 to 8 minutes.
03 - Stir in garlic, smoked paprika, and ground cumin; cook for 1 minute until fragrant.
04 - Add chopped tomatoes and bay leaf; cook for 3 minutes to meld flavors.
05 - Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Stir in spinach and cook for 5 to 7 minutes until fresh spinach is wilted or frozen spinach is heated through.
07 - Mix in cream, season with salt and black pepper, and simmer for an additional 5 minutes until creamy and thickened.
08 - Remove bay leaf. Adjust seasoning as needed. Serve hot, garnished with chopped parsley and lemon wedges.
