This is Greek comfort food at its rustic best. And, for those with dietary restrictions, it’s naturally gluten free, vegan and low fat! A tasty meal in itself, or a delicious side dish.
Preparation: 40 minutes
1 Tbsp olive oil
2 medium onions, roughly chopped
3 cloves garlic, finely chopped
2 x 400g (14oz) cans chickpeas, rinsed and drained
3 large ripe tomatoes, roughly chopped
2 tsp paprika
1 tsp ground cumin
300g (about 10oz) baby spinach, washed and dried
juice of 1 lemon
1 Tbsp finely chopped flat-leaf parsley
sea salt and freshly ground black pepper
olive oil and lemon wedges for serving
Heat the oil on medium-low in a large, heavy casserole and sauté the onions until softened, about 5 minutes, then add the garlic and cook until fragrant, about 3 minutes.
Add the chickpeas, stir through the paprika and cumin, and cook for 3 minutes to lightly toast the beans.
Add the tomatoes and simmer for about 10 minutes, stirring occasionally, until the tomatoes start to break down.
Add the spinach by handfuls and, once it’s all added, cook about 5 minutes longer, until wilted. If there is a lot of liquid in the pan, simmer for a further 5 – 10 minutes to allow it to reduce.
Stir through the lemon juice and parsley, and season generously with salt and pepper.
Serve hot with additional olive oil and lemon wedges.