How to make
Finely chop the onion and garlic and fry them in the heated oil with a pinch of salt. Add the chopped carrot and red pepper to them.
Add the paprika and rice flour, the chopped garlic cloves and mix everything.
Pour the strained chickpeas, the broth and the coarsely grated tomatoes. Season the stew with salt, black pepper, cayenne pepper and cumin and cook for another 20 minutes on low heat.
Finally, add the washed and chopped fresh spinach to the chickpea stew.
Cook for a few more minutes and remove the chickpea and spinach stew from the heat.
Bon appetit!
If your appetite has increased, then check out these recipes for spinach stew and lean stew.
