Soak the dried chickpeas in water overnight. If using canned chickpeas, drain and rinse them.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, smoked paprika, cumin, and coriander to the pot. Cook for another minute until fragrant.
If using dried chickpeas, drain them and add them to the pot. If using canned chickpeas, add them now. Pour in the vegetable broth and bring to a simmer.
Reduce the heat to low, cover, and simmer for 30 minutes, or until the chickpeas are tender.
Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes. Stir in the sherry vinegar and season with salt and pepper to taste.
Serve hot, garnished with a drizzle of olive oil and a sprinkle of fresh parsley, if desired.
A satisfying and healthy meal. The instructions were clear, and the cooking time was accurate. I served it with some crusty bread to soak up the delicious sauce.
Not a fan. The flavors didn't quite meld together for me. It was a bit too sour, and I felt like something was missing. Perhaps more herbs would help?
It was good, but not outstanding. I think the recipe could benefit from some garlic. The texture was great, but the flavor could be richer.
This is the best stew recipe! The combination of chickpeas, spinach, and spices is perfect. It's so easy to make and tastes amazing. Highly recommend!
I found the stew a bit bland. I added a lot more spices, but it still didn't quite hit the mark for me. Maybe I did something wrong.
