# What You'll Need:
→ Legumes & Vegetables
01 - 2 1/2 cups cooked chickpeas, drained and rinsed
02 - 10 1/2 oz fresh spinach leaves, roughly chopped
03 - 1 large onion, finely chopped
04 - 2 medium carrots, diced
05 - 4 garlic cloves, minced
06 - 14 oz canned diced tomatoes
→ Base & Seasonings
07 - 3 tbsp olive oil
08 - 1 1/2 tsp smoked paprika
09 - 1 tsp ground cumin
10 - 1/2 tsp ground black pepper
11 - 1 bay leaf
12 - 1 vegetable stock cube, gluten-free if needed
13 - 3 3/4 cups water
14 - Salt, to taste
→ Creaminess & Finish
15 - 1/2 cup unsweetened plant-based cream or regular cream
16 - 1 tbsp red wine vinegar or lemon juice
→ Optional Garnish
17 - Fresh parsley, chopped
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion and carrot, sauté for 5 minutes until softened.
02 - Stir in garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.
03 - Add diced tomatoes, bay leaf, and black pepper. Cook for 3 to 4 minutes, stirring occasionally.
04 - Add chickpeas, water, and crumbled stock cube. Season with salt. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
05 - Remove bay leaf. Partially mash some chickpeas using a potato masher or immersion blender to achieve creaminess, if desired.
06 - Stir in spinach and cook for 4 to 5 minutes until wilted.
07 - Lower heat, add plant-based or regular cream. Stir gently and warm through without boiling.
08 - Adjust salt to taste, add vinegar or lemon juice, and stir. Serve hot, garnished with chopped parsley if desired.
