A creamy, rustic one-pot vegan stew where smashed chickpeas thicken a tomato- and spice-infused broth, layered with tender broccoli, wilted spinach, and bright notes of lemon and fresh basil.
Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook 5–7 minutes until softened and lightly golden. Stir in minced garlic and cook 1 minute until fragrant.
Stir in tomato paste and cook 2–3 minutes until darkened. Add garam masala, berbere, smoked paprika, garlic powder, onion powder, coconut sugar, and a few grinds of black pepper; toast about 30 seconds, stirring constantly.
Add chickpeas, broccoli, vegetable broth, and soy sauce. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes until broccoli is tender. Mash about half the chickpeas in the pot to thicken. Season with salt to taste.
Stir in spinach and cook just until wilted, about 2 minutes. Remove from heat, then stir in chopped basil and lemon juice. Taste and adjust salt, pepper, or lemon as needed.
Ladle into bowls and serve. Optional: garnish with extra basil, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or rice.