Chickpea & Spinach Stew (Spanish-Style)

Ingredients

• 2 x 400g tins chickpeas, drained
• 200g baby spinach
• 1 onion, diced
• 4 garlic cloves, sliced
• 400g tin chopped tomatoes
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp sherry vinegar
• 600ml vegetable stock
• 4 tbsp olive oil
• Salt, crusty bread to serve

Method

1. Soften onion and garlic in olive oil 8 min until starting to caramelise.
2. Add paprika and cumin; cook 1 min. Add tomatoes and stock; simmer 10 min.
3. Add chickpeas and spinach; cook until wilted (2 min).
4. Stir in sherry vinegar; season well.
5. Drizzle with extra olive oil; serve with crusty bread.