- 550g salad potato (such as Charlotte)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 250g bag trimmed, washed spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 tbsp light olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, finely chopped
- ½ tsp dried crushed chilli
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 200ml dry white wine (2 small glasses)
- 6 plum tomato, peeled, seeded and diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2x 410g cans chickpea (preferably organic), drained and rinsed
- 2 tbsp lemon juice
- 6 tbsp chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp chopped fresh mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 tbsp extra-virgin olive oil
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.