Ingredients
- SpinneysFOOD ripe tomatoes 3
- Lemons 6
- Vegetable stock 250ml
- SpinneysFOOD chickpeas 800g
- Garlic 1
- Baby spinach 500g
- Mint 2 tbsp
- SpinneysFOOD turmeric 1 tsp
- SpinneysFOOD leeks 2
- SpinneysFOOD olive oil 2 tbsp
Equipment
- Saucepan 1
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."
Quick chickpea and spinach stew
Spanish 10 Mins Prep · 30 Mins Cook
- Heat the oil in a large saucepan and sauté the chopped organic baby leeks over a low heat for 5 minutes until softened.
- Add the fine turmeric and dried mint and cook for 1 minute.
- 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.
- Season then add the chickpeas and stock. Simmer for 20 minutes.
- Next, stir the preserved lemon halves into the stew. Season to taste with salt and pepper.
- Serve topped with the chopped ripe tomatoes and flatbreads, or rice on the side.