Spanish Chickpea and Spinach Stew This recipe from Paula V. is incredibly easy and delicious. 1 28-oz. can crushed tomatoes (you can use diced tomatoes with 2 TB. tomato paste for more chunkiness) 1 onion (any type), diced 1 TB. avocado oil or water 3 tsp. GRANULATED GARLIC POWDER 2 tsp. GROUND CUMIN 1 tsp. SPANISH-STYLE SMOKED PAPRIKA 1/2 tsp. CAYENNE PEPPER 1 15-oz. can chickpeas, drained and rinsed 4 Cups fresh spinach or 1 Cup frozen

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