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Author Notes: A delicious warm and hearty stew.
It can be served hot or even cold on top of a crusty loaf, as tapas.
It can be made ahead and frozen to be reheated on a chilly evening. —Millie | Add A Little
Serves 2 as a main
- 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
- dashes water
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 pinch cinnamon
- 1 pinch paprika
- Saute the onions in extra virgin olive oil until softened and translucent.
- Add the carrots and cook for a few minutes until soft.
- Add the chickpeas and courgette and stir around so they are coated in the herb and spice mixture.
- Add the tomato passata and water and simmer for about 20 minutes or until it reaches your desired consistency.
- Just before serving, add the spinach and let it wilt in the heat of the stew.
- 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.
- This recipe was entered in the contest for Your Best Warm Weather Soup
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