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1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened.
2. Add garlic, paprika, cumin, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
Ezoic
3. Stir in diced tomatoes and vegetable broth. Bring to a simmer.
4. Add potatoes and chickpeas. Cover and simmer for 15-20 minutes until potatoes are tender.
5. Stir in spinach and cook for 2 more minutes. Season with salt, black pepper, and lemon juice.
6. Let cool Po slightly and serve with crusty bread or couscous.
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