Chickpea and Spinach Stew

• 1 tin chickpeas, drained
• 2 large handfuls of spinach or kontomire
• 1 onion and 2 garlic cloves, chopped
• 1 tin chopped tomatoes
• 1 teaspoon paprika and ½ teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper

A quick tomato stew with chickpeas and spinach. Vegan and ready in under half an hour.

Method

1. Soften the onion and garlic in the oil for 5 minutes.
2. Add the spices for a minute, then the tomatoes and chickpeas.
3. Simmer for 10 to 15 minutes until thickened.
4. Stir in the spinach until wilted and season.

Tips

• Serve with rice, bread or boiled plantain.
• Kontomire needs a few more minutes of cooking than spinach.