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Braised tomatoes, chickpeas and spinach
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Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 Minutes
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.
Typical values per serving:
Per serving (including flatbreads)