1. Peel and dice the onion and garlic cloves finely. Wash and dry the celery stalks and cut into small cubes. Peel the potatoes and cut into smaller pieces. Set everything aside.

2. Add the olive oil to a large pot and heat up. Add the onions, garlic, and celery and sauté over medium heat for a few minutes until translucent and soft. Add the hot pepper paste (or tomato paste), coriander, turmeric, and cinnamon and sauté for 2-3 minutes more. Deglaze with the tomatoes and hot water and let everything come to a boil once more. Add the diced potatoes, season with salt and pepper, reduce the heat and let simmer for about 20 minutes – stir once in a while.

3. Rinse the chickpeas with water, wash the spinach and let both drain a little, add to the pot and let simmer for 5-6 minutes. Season with some lemon juice, chili flakes, and some more salt and pepper if needed. If you want the whole thing to be more like a soup, you’re basically done now. If you want the stew a bit thicker, grab a potato masher or immersion blender and mash/blend some of the potatoes to thicken up the stew.

4. To serve, fry a few Pimientos de Padrón in a little oil – they should get some dark/black spots. Season with flaky sea salt and serve along with the stew and some bread if you like.