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Bring to a simmer over low heat and cook, stirring regularly, for 15 minutes.
Dont let it boil.
Mix it well before serving it should be thick and creamy.
Taste and add salt as needed.
Make the stew:
In a medium saucepan, heat the oil over medium heat.
Add the onion and garlic and saute until translucent, 5 to 7 minutes.
Add both bell peppers and continue cooking until they soften, about 3 more minutes.
Add the carrot and cook for 5 minutes.
Add the tomato puree, cumin, paprika, cayenne, turmeric and 1/2 teaspoon salt and mix well.
Add the spinach in batches, stirring to get it to wilt into the mixture.
Add the chickpeas and their liquid and the stock and increase the heat to medium-high.
Simmer for 15 to 20 minutes to thicken the stew.
Taste and add salt and pepper if needed.
Read about Jose Andres cookbook,The World Central Kitchen.
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