# What You'll Need:
→ Vegetables
01 - 1 large onion, diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, chopped
04 - 1 large red bell pepper, chopped
05 - 1 can (14.5 oz) diced tomatoes, with juice
→ Legumes
06 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Spices and Seasonings
07 - 2 teaspoons ground cumin
08 - 1 1/2 teaspoons ground coriander
09 - 1 teaspoon ground cinnamon
10 - 3/4 teaspoon smoked paprika
11 - 1/2 teaspoon ground turmeric
12 - 1/4 teaspoon cayenne pepper
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper
→ Liquids
15 - 3 cups vegetable broth
→ Additional
16 - 2 tablespoons tomato paste
17 - 2 tablespoons olive oil
18 - 2 cloves garlic, minced
19 - 2 cups baby spinach, roughly chopped
# Directions:
01 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 4 minutes until translucent. Stir in garlic, carrots, celery, and bell pepper, cooking for 4 more minutes.
02 - Transfer sautéed vegetables to the slow cooker. Add chickpeas, diced tomatoes with juice, tomato paste, ground cumin, coriander, cinnamon, smoked paprika, turmeric, cayenne, salt, and black pepper.
03 - Pour vegetable broth over all ingredients. Stir well to combine. Cover and cook on low setting for 7 hours, or until vegetables are tender and flavours meld.
04 - Stir in chopped baby spinach during the final 10 minutes of cooking, allowing it to wilt fully.
05 - Ladle stew into bowls and garnish as desired. Serve hot.
