Spanish Chickpea and Spinach Stew with Smoked Paprika

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the onion and cook until softened, about 5 minutes.

Add the garlic and red bell pepper and cook for another 3 minutes, until fragrant.

Stir in the smoked paprika and cumin and cook for 1 minute, stirring constantly, until fragrant.

Pour in the vegetable broth and crushed tomatoes (if using). Bring to a simmer.

Add the chickpeas. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.

Stir in the spinach and cook until wilted, about 2-3 minutes.

Season with salt and pepper to taste.

Stir in lemon juice (if using).

Serve hot, garnished with fresh parsley.