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Recipe By: Molly Patrick Julie Olsen says Molly Patrick says Amanda M. says Kim says Molly Patrick says Kati says Molly Patrick says
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Chickpea Spinach Stew

Ingredients

  • 1 1/2 cups canned diced tomatoes, undrained (411 g)
  • 3 cups garbanzo beans, drained and rinsed (2 cans, 15 oz / 425 g each, divided)
  • 1 1/4 cups low-sodium vegetable broth (295 ml)
  • About 1-inch chunk of ginger root, peeled and roughly chopped (about 12 g)
  • 1 1/2 cups unpeeled diced carrot (195 g)
  • 1 1/2 cups chopped sweet yellow onion (200 g)
  • 5 cloves garlic, finely chopped
  • 1 tablespoon Spanish sweet paprika (can use Hungarian or other sweet / non-smoked paprika)
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • 1/2 tablespoon coconut aminos
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon salt
  • 5 cups fresh baby spinach, chopped (150 g)
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon black pepper (about 10 turns)

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