Sandy's Chickpea and Spinach Stew Recipe

Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary stirring until fragrant about 1 minute. Stir in garlic powder paprika and tomato paste and cook stirring 15 seconds. Add chickpeas tomatoes spinach salt pepper and water and bring to a boil. Reduce to a simmer and cook covered over low heat stirring occasionally until flavors have combined and mixture is piping hot 5 to 7 minutes.

Meanwhile heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko stirring until toasted and lightly browned about 3 minutes.

Divide stew among serving bowls and top each with 2 tablespoons panko.