One-Pot Spiced Chickpea and Spinach Stew

Ingredients

• 2 x 400g tins chickpeas, drained and rinsed
• 400g cherry tomatoes, halved
• 150g baby spinach
• 1 large onion, finely diced
• 4 garlic cloves, thinly sliced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried chilli flakes, plus extra to finish
• 300ml vegetable stock
• 3 tbsp olive oil
• 2 tsp ground coriander
• 1 lemon, zested and juiced
• 1 garlic clove, finely grated
• 200g natural yoghurt
• 1 tbsp lemon juice
• 4 warm flatbreads, to serve
• extra virgin olive oil, to drizzle, to serve
• a small bunch of fresh coriander, leaves picked, to serve
• a small handful of fresh mint leaves, to serve
• 1 lemon, cut into wedges, to serve

Method

1. Mix the natural yoghurt with the grated garlic and lemon juice in a small bowl, season to taste, and set aside in the fridge.
2. 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.
3. 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.
4. Tip in the cherry tomatoes and cook for 5 minutes, stirring occasionally, until they begin to collapse and release their juices.
5. Add the chickpeas, red lentils and vegetable stock, season well, and bring to a gentle simmer. Cook for 18 minutes, stirring now and then, until the lentils have softened into the sauce and the stew is thick and glossy. Loosen with a splash of water if it tightens too much.
6. Add the baby spinach in two or three handfuls, stirring between each addition, until fully wilted — about 2 minutes.
7. Remove from the heat and stir through the lemon zest and juice. Taste and adjust the seasoning.
8. 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.