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Spanish chickpea and spinach stew
Ingredients
- 2 tbsp / 30 ml oil (I used olive oil)
- 3 garlic cloves, finely chopped
- 1 medium red onion, finely chopped
- 3 tsp cumin (ground)
- 1½ tsp smoked paprika (ground)
- ¼-½ tsp cayenne pepper or hot chilli powder
- ½ tsp salt
- 2-3 tsp brown sugar
- black pepper, to taste
- 2 x 400 g tins of peeled plum tomatoes
- 1 tbsp of tomato paste
- 1½ cups of cooked chickpeas
- 200 g of spinach
- a handful of almond flakes, toasted
- fresh parsley, chopped (optional)
- cooked rice (I used brown), to serve with
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