Chickpea and spinach stew

30 min · 4 servings · 489 kcal

Nora Beckett · @norapreps

Sixteen grams of fibre and it costs almost nothing. Smoked paprika is doing the work that meat would do in another version of this dish.

Ingredients

• chickpeas750 g
• spinach300 g
• canned tomatoes400 g
• greek yogurt450 g
• onion120 g
• olive oil1.5 tbsp
• garlic4 pc
• smoked paprika1 to taste
• cumin1 to taste
• lemon30 g
• salt1 to taste

Instructions

1. Soften the onion in the oil for 8 minutes, then the garlic and spices for 30 seconds.
2. Add the tomatoes and drained chickpeas with a splash of water; simmer 12 minutes.
3. Crush a quarter of the chickpeas against the pan - that is what turns this from a soup into a stew.
4. Spinach in by the handful for the last 2 minutes, then lemon off the heat.
5. Serve with the yogurt spooned over; it carries the protein that pulses alone do not. Keeps four days.

Per serving