Chickpea Stew

• 400 grams chickpeas (1 tin, drained and rinsed)
• 1 small white onion
• 1 carrot, diced
• 1 courgette, cut into half moons
• 1 bunch spinach
• 400 milliliters tomato passata
• Dash water
• 1 tablespoon extra virgin olive oil
• salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 pinch cinnamon
• 1 pinch paprika

1. Saute the onions in extra virgin olive oil until softened and translucent.
2. Add the carrots and cook for a few minutes until soft.
3. Add the chickpeas and courgette and stir around so they are coated in the herb and spice mixture.
4. Add the tomato passata and water and simmer for about 20 minutes or until it reaches your desired consistency.
5. Just before serving, add the spinach and let it wilt in the heat of the stew.
6. You can serve it as it is with a drizzle of good quality extra virgin olive oil, or with couscous or bread on the side.

chickpeas, white onion, carrot, courgette, spinach, tomato passata, water, extra virgin olive oil, salt, oregano, cinnamon, paprika

Taken from food52.com/recipes/30634-chickpea-stew (may not work)