Cumin & Lime Chickpea & Spinach Stew

A cumin & lime take on chickpea & spinach stew, with measured ingredients and an easy-to-follow method.

Ingredients

• 2 x 400 g tins chickpeas, drained and rinsed
• 400 g tin chopped tomatoes
• 150 g spinach
• 1 onion, chopped
• 1 tbsp olive oil
• 250 ml vegetable stock
• 1/4 tsp pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp lime juice
• 2 tbsp chopped coriander

Method

1. Heat oil in a saucepan over medium heat. Cook onion 6 minutes until soft.
2. Mix the cumin, paprika and lime juice; reserve the coriander.
3. Stir seasoning mixture into onion for 30 seconds. Immediately add tomatoes, chickpeas and stock.
4. Simmer gently, uncovered, for 18 minutes, stirring. Add water if too thick.
5. Fold in spinach and cook 2 minutes until wilted. Add pepper and any reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.