Spanish chickpea and spinach stew

This was delicious. I've made it a few times. It takes a bit of time to let the stew simmer but it's totally worth it in the end. For higher protein I added corn and put the stew on a bed of quinoa.

I make this usually once every week-and-a-half. It's one of my favorite vegetarian meals. I modify it by omitting the garlic and onion (food sensitivity), I dry toast all the spices, except red pepper flakes and use garlic olive oil. We like spicy, so we add a little extra cayenne or chipotle powder and plenty of red pepper flakes. We also go heavier on the spinach as it can disappear. Serve on toasted baguette slices.