Chickpea & Spinach Stew

Ingredients · per serving

• 100 ml Vegetable stock
• 3 cloves Garlic
• 1 tsp Sherry vinegar
• 2 tbsp Olive oil
• 80 ml Tomato passata
• 1 tsp Sweet smoked paprika
• 1 tsp Ground cumin
• 200 g Chickpeas (tinned)
• to taste Salt
• 1 slice Crusty bread
• 100 g Spinach
• 50 g Onion

Instructions

1. Drain and rinse the chickpeas. Roughly chop the onion and garlic.
2. Heat the olive oil in a wide pan over medium heat. Add the onion, cook 5 min until soft.
3. Add the garlic, smoked paprika, and cumin. Stir 30 seconds — careful with the paprika, it burns easily.
4. Add the chickpeas and tomato passata. Stir to coat in the spice.
5. Pour in the stock. Bring to a gentle simmer.
6. Cook uncovered 8 min — mash about a quarter of the chickpeas with the back of a spoon as you stir. This thickens the stew naturally.
7. Add the spinach in big handfuls. Stir until wilted, 1-2 min.
8. Stir in the sherry vinegar. Taste, season with salt and pepper. Serve in a deep bowl with crusty bread for dipping.

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