Tomato & Chickpea Stew | Daily Mail Online

This recipe came about thanks to one of a few wonderful sets of neighbours that we have, who I’ll namecheck just to make sure they keep looking after the cats when we go off on our jaunts. I jest, they’re truly lovely folks: Wilf and Wilma. One other perk of having our excellent neighbours is that barely a week goes by in the summer without a surfeit of vegetables being handed over from their allotment. Some weeks it’s enough aubergines to make a convent blush, others it’s 87 leeks and a wheelbarrow of turnips. This recipe stems from a glut of tomatoes that Wilf left on my doorstep – although you’ll see that we have used tinned tomatoes in this recipe rather than fresh. That’s because we wanted a ‘quick’ take on our recipe. If you have the time, about 500g of fresh, skinned cherry tomatoes will make this dish sing. When I say fresh, mind, I mean it. Greenhouse or bust.

154 Calories

Serves 4

oil for frying

1 red onion, finely chopped

3 cloves of garlic, minced

1 tbsp tomato purée

2 tsp ground cumin

1 tsp paprika

½ tsp hot chilli powder

2 x 400g tins of tomatoes

½ tsp salt

½ tsp freshly ground black pepper

2 tsp honey

400g tin of chickpeas, drained and rinsed

200g baby spinach

• Place a large frying pan over a medium-high heat and spray with a little oil. Add the onion and gently cook until it starts to go translucent, then add the garlic and stir well for a minute or two.
• Add the tomato purée, cumin, paprika and chilli powder, and stir well.
• Pour in the tinned tomatoes then gently crush with a wooden spoon as you stir them. Add the salt, pepper and honey and simmer over a low heat until thickened.
• Add the drained chickpeas to the pan and stir through to warm them up.
• Add the spinach and stir in well until wilted, then serve.

Note from Paul This tastes great served with rice.