Chickpea and Paneer Stew

naturalnoshing

This stew is delicious. Comforting, warm, packed with flavor and healthy ingredients...oh, and did I mention it is delicious?

1 1/2 Tbsp coconut oil, butter, ghee, or other oil (use oil for vegan)
1 large onion, diced
2 carrots, thinly sliced or or small diced
2-3 garlic cloves, minced
1 Tbsp garam masala (Indian spice mix)
1 tsp ground cumin
1/2 to 1 tsp paprika, smoked or regular
1 cup of paneer cheese (could sub cubed firm tofu for vegan and different flavor)
3 1/2 cups cooked chickpeas (or 2 cans, rinsed and drained)
1 15-oz can of no salt added diced tomatoes (undrained)
2 cups of vegetable broth (you can add more if you like more liquid, I prefer mine really thick)
5 cups of fresh baby spinach or other leafy green
1/4 cup fresh parsley or cilantro
salt and pepper to taste

In a medium soup pot, heat oil/butter over medium heat. Add onions and carrots, saute for 7-8 minutes until cooked through and onions are slightly golden brown (this helps deepen the flavor), stirring occasionally.
Stir in garlic cloves and spices (garam masala through paprika) and cook for 1 minute until fragrant, stirring constantly.
Add paneer cheese and saute for 1 minute then add chickpeas, tomato and broth and let simmer for 5 minutes or so. Add remaining ingredients and cook until spinach is wilted. Season with salt and pepper and enjoy!