INGREDIENTS
4 cups
Baby spinach
2 cups
Chickpeas, fresh
3 cloves
Garlic
3
Shallots
1 28 ounce can
Tomatoes, whole
2 cups
Veggie broth
3 tsp
Paprika
1 pinch
Red pepper flakes
2 tsp
Saffron
1
Salt & pepper
4 tbsp
Olive oil
2 tbsp
Sherry vinegar
2 tsp
Cumin