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    Braised tomatoes, chickpeas and spinach

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    Braised tomatoes, chickpeas and spinach

    • Vegetarian
    • Source of protein

    Preparation time: 10 minutes
    Cooking time: 40 minutes
    Total time: 50 Minutes

    Serves: 4


    2 tbsp olive oil
    2 garlic cloves, sliced
    2 shallots, sliced
    1 red chilli, deseeded and finely sliced
    ½ tsp cumin seeds
    1 tbsp tomato purée
    400g can chickpeas
    70g pitted black olives
    500g Jack Hawkins tomatoes
    150g baby spinach
    1-2 tbsp red wine vinegar
    flatbreads, to serve


    1 Put a medium pan over a medium-low heat and drizzle in the oil. Add the garlic, shallots and a pinch of salt; sauté for 10 minutes. Add the chilli and cumin, stir for a few minutes, then add the tomato purée. Cook for a couple more minutes, then add the chickpeas with their liquid, the olives and 100ml water. Bring to the boil, then reduce to a simmer and cook for 10 minutes. 

    2 Cut the tomatoes into rough wedges, then add to the pan so they sit in one layer on top. Scatter over the spinach and cook over a medium-high heat for a further 10 minutes. You want the rich, sweet sauce underneath to cook away and thicken, but the tomato pieces to remain relatively whole. 

    3 Stir in the red wine vinegar and the now-wilted spinach; season. Serve the stew with the flatbreads, plus a dollop of Greek yogurt if liked.

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