I can tell you that the best way to enjoy a steaming bowl of this spiced stew is cosied up on the sofa in my pyjamas and woolly socks. The winter-warming spices add a touch of smoky heat to the chickpeas, arguably the most comforting of all pulses, in a rich tomato and spinach sauce. I’ve been known to have the leftovers for breakfast on top of wholegrain toast with some slices of avocado, but it also freezes beautifully for a meal another day.
Spiced chickpea and spinach stew
1 ½ brown onion, diced
3 cloves garlic, minced
2 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp ancho chilli powder or cayenne powder
2 x 400g tinned tomatoes
3 x drained tin of chickpeas (or 720g cooked chickpeas/ 4 1/3 cups)
1 bag spinach (283g) or 5 handfuls
1 lemon, juiced
Sweat down the onion and garlic with a little olive oil on a medium heat, until it becomes a little translucent. Add the cumin, paprika and chilli powder and cook a little bit longer. Add the tinned tomatoes and chickpeas, and slowly simmer until you are ready to serve, whether that’s right now or in a few hours time. Add the spinach and lemon juice when you are nearly ready to eat, it will look like it is a lot but it will wilt down in size. Season to taste and serve.
Eat alone or serve with quinoa or brown rice and more vegetables if you like. I sometimes add squash or sweet potato in to the pot too, it almost disintegrates into the rich tomato sauce giving mouthfuls of sweet hits.