Chickpea Stew

Name: Chickpea Stew
Ingredients: 400 grams chickpeas (1 tin, drained and rinsed); 1 small white onion; 1 carrot, diced; 1 courgette, cut into half moons; 1 bunch spinach; 400 milliliters tomato passata; Dash water; 1 tablespoon extra virgin olive oil; salt and pepper, to taste; 1 teaspoon dried oregano; 1 pinch cinnamon; 1 pinch paprika

12 ingredients

6 steps

Ingredients

400 grams chickpeas (1 tin, drained and rinsed)
1 small white onion
1 carrot, diced
1 courgette, cut into half moons
1 bunch spinach
400 milliliters tomato passata
Dash water
1 tablespoon extra virgin olive oil
salt and pepper, to taste
1 teaspoon dried oregano
1 pinch cinnamon
1 pinch paprika

Directions

1

Saute the onions in extra virgin olive oil until softened and translucent.
2

Add the carrots and cook for a few minutes until soft.
3

Add the chickpeas and courgette and stir around so they are coated in the herb and spice mixture.
4

Add the tomato passata and water and simmer for about 20 minutes or until it reaches your desired consistency.
5

Just before serving, add the spinach and let it wilt in the heat of the stew.
6

You can serve it as it is with a drizzle of good quality extra virgin olive oil, or with couscous or bread on the side.