Chickpeas (cooked): 150g (3/4 cup), Tomatoes (canned, diced): 100g (1/2 cup), Carrots: 60g (1 medium, diced), Celery: 30g (1 stalk, diced), Onion: 50g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth (low-sodium): 240ml (1 cup), Spinach: 60g (2 cups), Olive oil: 10ml (2 tsp), Cumin: 2g (1 tsp), Cinnamon: 1g (1/2 tsp), Paprika: 2g (1 tsp), Lemon juice: 5ml (1 tsp), Parsley: 5g (1 tbsp, chopped)
1. Sauté vegetables: Heat 10ml olive oil in a pot, add 50g diced onion, 60g diced carrots, and 30g diced celery. Cook for 5 minutes. 2. Add aromatics: Add 6g minced garlic, 2g cumin, 1g cinnamon, and 2g paprika. Cook for 1 minute. 3. Add liquid and protein: Add 100g diced tomatoes, 240ml vegetable broth, and 150g chickpeas. Simmer for 15 minutes. 4. Add greens: Stir in 60g spinach until wilted. 5. Finish: Add 5ml lemon juice and garnish with 5g chopped parsley.
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