Spanish Chickpea Stew

Ingredients:

• 3 tablespoons extra virgin olive oil
• 2 teaspoons Fresh garlic, minced
• 2 cups Fresh onions, peeled, diced
• 2 teaspoons Sweet paprika
• 1/2 teaspoon ground cumin
• 3 cups Frozen spinach, chopped
• 2 cups Canned low-sodium garbanzo beans (chickpeas), drained, rinsed
• 3/4 cup golden raisins
• 1 1/2 cups Canned low-sodium chicken stock
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup Low sodium diced tomatoes

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add garlic and cook for 1 minute. Add onions and continue to cook for 2-3 minutes until onions are translucent.
3. Mix in paprika and cumin.
4. Add spinach and cook for 7 minutes.
5. Add garbanzo beans (chickpeas), raisins, tomatoes, and chicken stock. Bring to a boil. 
6. Reduce heat to low and simmer uncovered for 7-10 minutes, or until raisins are plump.
7. Add vinegar, salt, and pepper. Mix well. Serve hot.