Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon grapeseed oil
  • 1 large white onion, chopped
  • 4 cloves garlics, minced
  • 1 28-ounce can diced tomatoes
  • 2 15-ounce cans garbanzo beans, drained and rinsed
  • 2 cups vegetable broth, low sodium kind recommended
  • 1-1 1/2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander seed
  • 2 teaspoons fresh ginger, ground or fresh
  • 1 teaspoon salt
  • 1 bay leaf
  • 6 ounces baby spinach
  • brown rice, for serving

Instruction

  • In a large pot or Dutch oven, sauté the onion over medium heat until it begins to brown, about 8 to 10 minutes. Add all of the ingredients except for the spinach and stir to combine. Cover and bring the pot to a boil. Once a full boil is reached, lower the heat to medium low and allow the stew to cook at a gentle boil about 15 minutes. Remove the cover from the pot and add all of the spinach. It’s okay if the pot is very full at this point; the spinach will cook down. Put the cover back on and allow the spinach to steam about 30 seconds to 1 minute before stirring it into the stew to incorporate it. Cook an additional 2 minutes then serve over cooked brown rice.