Chickpea and Spinach Stew with Cumin

Dice the yellow-onion into small pieces.

Mince the garlic cloves finely.

Peel and dice the carrot into small cubes roughly the same size as the onion.

Warm the olive-oil in a heavy stockpot or Dutch oven over medium heat.

Add the diced onion and carrot. Cook, stirring with a wooden spoon, for 5 to 7 minutes until softened and the onion turns translucent and golden at the edges — take your time, this is where the flavor lives.

Push the vegetables to one side and add the cumin to the oil. Let it sizzle for 30 seconds until fragrant, then stir it into the onions and carrots.

Pour in the tomato-sauce and stir to combine with the aromatics.

Drain the chickpeas, reserving the liquid in the cans. Add the chickpeas to the pot and pour in about 2.5 cups of water and the reserved chickpea liquid (this starchy liquid is gold — don't toss it).

Season with the salt, stir everything together, and bring to a gentle boil.

Reduce the heat to low, cover partially, and let it simmer uncovered for 20 minutes. The chickpeas will swell and the broth will thicken nicely. Stir occasionally with your ladle.

Remove the lid and fold in the spinach handful by handful. It will wilt down to almost nothing in a minute or two.

Season with black-pepper and taste — adjust the salt if needed.

Squeeze half the lemon over the top and stir gently. The brightness cuts through beautifully.

Ladle into deep bowls and offer the remaining lemon wedge on the side.