In a large pot, heat 2 tablespoons of olive oil over medium heat for about 2 minutes until shimmering.

Add one chopped onion and sauté for roughly 5 minutes, stirring occasionally, until the onion turns translucent.

Stir in 3 minced garlic cloves, one diced carrot, and one chopped bell pepper. Sauté for an additional 5 minutes.

Sprinkle 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika into the pot, stirring well for about 1 minute.

Add in two cans of drained and rinsed chickpeas, along with one can of diced tomatoes. Stir and cook for about 2 minutes.

Slowly pour in 4 cups of vegetable broth, stirring well to combine. Increase the heat to bring to a gentle boil.

Reduce the heat to low and let it simmer uncovered for 20 minutes.

Fold in 2 cups of fresh or frozen spinach. Allow it to wilt for about 3-5 minutes.

Taste your stew and season with salt and pepper to your liking.

Ladle the stew into bowls and garnish with freshly chopped cilantro and a squeeze of lime juice.