One-Pot Spiced Chickpea and Spinach Stew
torn fresh coriander and mint leaves, a pinch of chilli flakes and a generous drizzle of extra virgin olive oil over the glossy, spice-stained stew
Ingredients
Serves 4- 2 x 400gtins chickpeas, drained and rinsed
- 400 gcherry tomatoes, halved
- 150 gbaby spinach
- 1large onion, finely diced
- 4garlic cloves, thinly sliced
- 2 tspground cumin
- 1 tspsmoked paprika
- ½ tspdried chilli flakes, divided
- 300 mlvegetable stock
- 3 tbspolive oil
- 2 tspground coriander
- 1lemon, zested and juiced
- 1garlic clove, finely grated
- 200 gnatural yoghurt
- 1 tbsplemon juice
- Fine salt and black pepper
- 4warm flatbreads (optional)
- 1 tbspolive oil (optional)
- a small bunch of fresh coriander, leaves picked (optional)
- a small handful of fresh mint leaves (optional)
- 1lemon, cut into wedges (optional)
Method
- Mix the natural yoghurt with the grated garlic and lemon juice in a small bowl, season to taste, and set aside in the fridge.
- Heat the olive oil in a large, deep frying pan or wide saucepan over a medium heat. Add the onion and cook for 8 minutes, stirring occasionally, until soft and lightly golden.
- Add the garlic and cook for 1 minute until fragrant, then stir in the cumin, ground coriander, smoked paprika and chilli flakes and cook for 1 minute until the spices are toasted and deeply aromatic.
- Tip in the cherry tomatoes and cook for 5 minutes, stirring occasionally, until they begin to collapse and release their juices.
- Add the chickpeas, vegetable stock, season well, and bring to a gentle simmer. Cook for 18 minutes, stirring now and then. Loosen with a splash of water if it tightens too much.
- Add the baby spinach in two or three handfuls, stirring between each addition, until fully wilted; about 2 minutes.
- Remove from the heat and stir through the lemon zest and juice. Taste and adjust the seasoning.
- Spoon the stew into bowls and add a generous dollop of garlic yoghurt alongside. Scatter over the coriander and mint leaves, a pinch of chilli flakes and a drizzle of extra virgin olive oil. Serve with warm flatbreads and lemon wedges.
Per serving
- kcal
- 443
- protein
- 20.1g
- fibre
- 16.9g
- carbs
- 52.4g
- fat
- 16.2g
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