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
Ingredients
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400 grams
chickpeas (1 tin, drained and rinsed)
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1
small white onion
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1
carrot, diced
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1
courgette, cut into half moons
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1 bunch
spinach
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400 milliliters
tomato passata
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Dash
water
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1 tablespoon
extra virgin olive oil
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salt and pepper, to taste
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1 teaspoon
dried oregano
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1 pinch
cinnamon
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1 pinch
paprika
Directions
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Saute the onions in extra virgin olive oil until softened and translucent.
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Add the carrots and cook for a few minutes until soft.
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Add the chickpeas and courgette and stir around so they are coated in the herb and spice mixture.
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Add the tomato passata and water and simmer for about 20 minutes or until it reaches your desired consistency.
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Just before serving, add the spinach and let it wilt in the heat of the stew.
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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.
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