A hearty, full flavoured version of a classic Spanish family dish. Serve it with thick, crusty bread to mop up the juices.

Chickpea stew

INGREDIENTS: ​

• 3 tbsp extra-virgin olive oil, divided
• ½ large red onion, minced
• 6 cloves garlic, minced
• Kosher salt
• 1 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 anchovy fillet (optional)
• 2 tbsp tomato paste
• 5 oz baby spinach
• 2 (15.5-oz.) cans chickpeas, drained
• 2 (14-oz.) cans crushed tomatoes
• 1 tbsp granulated sugar
• 1 cup low-sodium chicken broth
• Freshly chopped parsley, for garnish

METHOD:

1. In a large pot over medium heat, heat 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt and cook until lightly golden, about 5 minutes. Add paprika, pepper, cumin, and coriander and stir until fragrant, 1 minute. Add anchovy and tomato paste and stir until anchovy has fully disintegrated into the mixture.
2. Add remaining 1 tablespoon oil. Add in spinach and cook until bright green and just wilted, 1 minute. Add in chickpeas, tomatoes, sugar, and broth, and season with salt. Bring to a simmer. Cover and reduce heat to medium-low, then let simmer for about 15 minutes.
3. Remove lid and continue cooking, stirring until desired consistency is reached.
4. Garnish with parsley before serving.