| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Spanish |
| Diet | Healthy |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 126 |
| Fat | 5.8g |
| Saturates | 0.7g |
| Protein | 6.1g |
| Carbs | 11.8g |
| Sugars | 1.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Heat the oil in a large saucepan and sauté the chopped organic baby leeks over a low heat for 5 minutes until softened.
2
Add the fine turmeric and dried mint and cook for 1 minute.
3
Peel and crush the garlic cloves from the entire bulb. Add the garlic and spinach to the pan and cook for 2-3 minutes until the spinach has wilted.
4
Season then add the chickpeas and stock. Simmer for 20 minutes.
5
Next, stir the preserved lemon halves into the stew. Season to taste with salt and pepper.
6
Serve topped with the chopped ripe tomatoes and flatbreads, or rice on the side.
