Chickpeas and spinach in a gently spiced tomato pot
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
This pot starts with an onion cooked slowly enough to become sweet. Chickpeas make it substantial, while spinach goes in at the end so the greens still look like themselves. A spoon of yogurt at the table is optional, not something the sauce needs to work.
For 3 portions, use 1 diced onion, 1½ tablespoons olive oil, 2 sliced garlic cloves, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, 1 × 400g tin chopped tomatoes, 2 × 400g tins chickpeas drained and rinsed, 200ml water, 150g baby spinach and 1 tablespoon lemon juice. Have bread and plain yogurt ready if desired; these can introduce wheat and milk allergens.
Soften onion in the oil over medium-low heat for 8–10 minutes. Add garlic and spices and stir for 30 seconds. Add tomatoes, chickpeas and water. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until hot and slightly thickened. Mash a few chickpeas against the pan to give the liquid body.
Wash the spinach and drain well. Add in two handfuls, stirring until wilted, and cook for 2 minutes more. Take off the heat, stir in lemon juice and taste before adding salt. Serve in shallow bowls with the optional accompaniments. Allow about 35 minutes.
The stew should be spoonable rather than dry; add a splash of water if needed. Cool spare portions in shallow containers and refrigerate within 2 hours. Use within 48 hours and reheat once until steaming hot throughout, adding fresh yogurt only after reheating.