Cook the potatoes in salted boiling
water for 15-20 minutes until tender.
Meanwhile, tip the spinach into a
colander or sieve, pour boiling water over
it from the kettle so the spinach wilts, then
hold it under the cold tap until it’s cooled
down. Shake it well and leave to drain.
Drain the potatoes and cut into 1cm dice.
Heat the light olive oil in a large pan and
cook the onion and garlic over a low heat
for 3-4 minutes until soft and translucent.
Add the chillies and wine, tip in half the
tomatoes and cook over a moderate heat
until nearly all the wine has evaporated.
Stir in the chickpeas, diced potatoes and
spinach and cook for 5 minutes.
Add the lemon juice, parsley, mint, extra
virgin olive oil and remaining tomatoes.
Season with salt and pepper to taste. If
the stew seems a little dry, add a splash of
water or vegetable stock.