Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium heat.

2. 2

   Add 1 large diced yellow onion, 2 diced stalks of celery, and 1 diced green bell pepper to the pot and cook for 8 minutes until softened.

3. 3

   Stir in 2 minced cloves of garlic and cook for 1 minute more until fragrant, then add 28 ounces of crushed tomatoes, 2 cups of vegetable broth, 2 (15-ounce) cans of rinsed and drained chickpeas, 1 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

4. 4

   Bring the mixture to a simmer, then cover the pot and transfer it to a slow cooker to cook on low for 4 hours, or reduce heat to very low if using a Dutch oven on a stovetop and cook for 3-4 hours, stirring occasionally.

5. 5

   After slow cooking, remove the bay leaf from the stew and stir in 5 ounces of fresh baby spinach, cooking until it wilts completely.

6. 6

   Gently fold in 2 (5-ounce) cans of drained and flaked tuna until just combined, ensuring not to break up the tuna too much.

7. 7

   Taste the stew and adjust with additional salt and black pepper as needed before serving warm.