Chickpea and Tomato Stew

Ingredients

• 3 tbsp Olive oil
• 1 large Onion, diced
• 4 Garlic cloves, chopped
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• 400 g (14 oz) Canned chopped tomatoes
• 800 g (1 lb 12 oz) Canned chickpeas, two 400 g (14 oz) cans, drained and rinsed
• 240 ml (1 cup) Vegetable stock
• 100 g (3½ oz) Fresh spinach or kale, optional, roughly chopped
• 1 tbsp Lemon juice
• Salt and black pepper

You’ll need: Large pot

Method

1. 1

   Soften the onion. Warm the oil in a large pot over medium heat. Cook the onion with a pinch of salt for 7 to 8 minutes, until soft and lightly golden.

2. 2

   Add the spices. Stir in the garlic, paprika and cumin and cook for 1 minute, until fragrant.

3. 3

   Simmer. Add the tomatoes, chickpeas and stock. Bring to a simmer and cook, partly covered, for 20 minutes, stirring occasionally. Crush a few chickpeas against the side of the pot to thicken the stew.

4. 4

   Add the greens. If using, stir in the spinach or kale and cook for 2 to 4 minutes, until tender.

5. 5

   Season. Stir in the lemon juice, then taste and season with salt and pepper. Serve with bread, rice or yoghurt.