A hearty and flavorful chickpea and potato stew, perfect for a cozy dinner.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot enough before adding onions to enhance their flavor.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onions from burning.
Stir in the curry powder, ground cumin, and minced garlic, cooking until fragrant.
Cooking the spices releases their essential oils, enhancing the dish's flavor.
Add the diced potatoes, chickpeas, and vegetable broth. Bring to a simmer.
Cut the potatoes into even pieces for uniform cooking.
Stir in the tomato paste and sliced carrot, then cover and simmer until the potatoes are tender.
Check occasionally and add more broth if the stew becomes too thick.
Add the spinach and cook until wilted.
Spinach cooks quickly, so add it at the end to retain its vibrant color.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with rice or bread for a complete meal.
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