Chickpea and Tomato Stew with Wilted Greens

Mediterranean · Autumn · 45 min · Serves 4 · By Marcus Vidal

This is the kind of dish that lives in the back of every Mediterranean kitchen, assembled from jars and whatever greens are on hand. The chickpeas turn creamy, the tomatoes go jammy, and a final fistful of spinach keeps it bright. It only improves the next day.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, finely diced
• 3 cloves garlic, sliced
• 1 teaspoon sweet paprika
• 400g tin chopped tomatoes
• 2 tins (480g drained) cooked chickpeas
• 200ml vegetable stock
• 100g baby spinach
• Sea salt, to taste
• Juice of half a lemon

Method

1. Warm the olive oil in a wide pan over medium heat. Soften the onion with a pinch of salt until translucent, about 8 minutes.
2. Add the garlic and paprika and stir for a minute, until fragrant.
3. Pour in the tomatoes and let them cook down for 10 minutes, stirring now and then, until darkened and thick.
4. Add the chickpeas and stock. Simmer gently for 15 minutes, mashing a few chickpeas against the side of the pan to thicken the broth.
5. Fold through the spinach until just wilted. Season, brighten with lemon, and finish with a final drizzle of olive oil.