Colorful chickpea stew

Ingredients for 4 servings:

• some olive oil, for frying, as desired
• 1 stalk(s) leek, large
• 2 large bell peppers, one yellow, one red
• 2 cloves garlic
• 800 g tomatoes (1 large can)
• 2 tbsp tomato paste
• 400 g chickpeas, from the can
• 1 liter vegetable broth
• 225 g leaf spinach
• 1 tsp paprika powder, hot
• 1 tsp paprika powder, mild
• some salt
• some pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the vegetables, slice the leek into thin rings, and dice the bell peppers. Rinse the chickpeas and drain. Heat the olive oil in a large pot and fry the leek slices and bell peppers for about 5 minutes, stirring constantly. Crush the garlic cloves, add the tomato paste, and fry both briefly. Add the chopped tomatoes and vegetable stock, then add the chickpeas and paprika. Bring everything to a boil and then reduce the heat to low and simmer for about 5 minutes. Chop the spinach leaves a little, add them to the soup, and simmer for another 3 minutes. Season to taste with salt and pepper. The stew tastes great with some freshly grated Parmesan cheese and crusty baguette.