Chickpea and spinach stew

Name: Chickpea and spinach stew
Total time: 35 min
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, sliced; 2 tsp smoked paprika; 1 tsp ground cumin; 400g tin chopped tomatoes; 2 tins chickpeas (400g each), drained and rinsed; 200g baby spinach; 200ml water; 1 tbsp lemon juice

A warming one pot of chickpeas and spinach in a smoky tomato sauce, hearty enough for dinner.

Time35 min
LevelEasy
Costabout £0.75 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2 tbspolive oil
1onionchopped
3garlic clovessliced
2 tspsmoked paprika
1 tspground cumin
400 gtin chopped tomatoes
2tins chickpeas (400g each)drained and rinsed
200 gbaby spinach
200 mlwater
1 tbsplemon juice

Method

1
Heat the oil in a large pan. Cook the onion for 6 minutes until soft. Add the garlic, paprika and cumin for 1 minute.
6 min
2
Add the tomatoes, chickpeas and water. Season with salt and pepper.
3
Simmer for 15 minutes, until the sauce is thick. Crush a few chickpeas with the back of a spoon.
15 min
4
Stir in the spinach in handfuls until wilted, about 2 minutes.
5
Finish with the lemon juice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.