Spanish chickpea and spinach stew

Name: Spanish chickpea and spinach stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 800 g Chickpeas, 2 tins, drained; 200 g Spinach; 1 Onions, finely chopped; 0.5 Garlic, cloves, crushed; 6 g Smoked paprika; 3 g Ground cumin; 400 g Chopped tomatoes; 1 Vegetable stock cubes, dissolved in 200ml hot water; 30 ml Olive oil; 10 ml Red wine vinegar; 1 Bread, crusty loaf, to serve; 3 g Salt

A smoky, cumin-scented store-cupboard stew in a single pan, cheap, filling and vegan.

Ingredients

800 g Chickpeas, 2 tins, drained
200 g Spinach
1 Onions, finely chopped
0.5 Garlic, cloves, crushed
6 g Smoked paprika
3 g Ground cumin
400 g Chopped tomatoes
1 Vegetable stock cubes, dissolved in 200ml hot water
30 ml Olive oil
10 ml Red wine vinegar
1 Bread, crusty loaf, to serve
3 g Salt

Method

Soften the onion in the oil for 6 minutes. Stir in the garlic, paprika and cumin for 1 minute.
Add the tomatoes, chickpeas and stock. Simmer for 15 minutes, mashing a few chickpeas against the side to thicken it.
Stir in the spinach until wilted, then add the vinegar and salt.
Spoon into bowls and serve with torn bread.