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Spanich Chickpea & Spinach Stew
- Preparation and cooking time
- Serves 4
Spanich Chickpea & Spinach Stew - hearty vegetarian dish perfect for the summer or winter
- 3 Garlic cloves
- 1 medium red onion, finely chopped
- 3 tsp cumin (ground
- 1 2/3 tsp smoked paprika (ground)
- 1/4 - 1/2 tsp cayenne pepper or hot chilli powder
- 1/2 tsp salt
- 2-3tsp brown sugar
- black pepper, to taste
- 2 x 400g tins peeled plum tomotoes
- 1tbsp tomato paste
- 1 400ml tin cooked chickpeas
- 200g spinach
- Fresh parsley, chopped (optional)
- STEP 1Heat up the oil in a large frying pan (ideally with a lid). Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.
- STEP 2Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
- STEP 3Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
- STEP 4Add tomato paste to the pan and stir it into the onion and garlic mixture.
- STEP 5Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan, salt and half of the sugar. Let the sauce thicken by simmering it on a low heat with no lid on. Give the sauce a good stir from time to time.
- STEP 6Once the sauce thickens, taste it and season with some black pepper and more sugar if needed. I used 3 tsp of sugar in this recipe as my tomatoes were quite tangy, but you may not need as much.
- STEP 7Stir in cooked chickpeas and let them warm through. Now add in the spinach and place the lid on to let spinach wilt and cook in the steam. If you are not in a rush, you can gently pan-fry the spinach in a little olive oil and garlic separately and then add it to the dish, but that’s optional.
- STEP 8Serve over rice, sprinkled with toasted almonds and fresh parsley.