Ingredients
– 2 cups chopped tomatoes
– 1 can (400g) chickpeas
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 teaspoons ground cumin
– 4 cups vegetable broth
– 1 cup spinach, chopped
– Salt and pepper to taste
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until it softens, about 5 minutes.
3. Stir in the minced garlic and ground cumin, cooking for 1 more minute.
4. Pour in the chopped tomatoes and chickpeas. Add the vegetable broth, then bring to a boil.
5. Reduce heat and let it simmer for 15 minutes. Add spinach, salt, and pepper before serving.
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