Chickpea Stew

Name: Chickpea Stew
Ingredients: 250 g potatoes, peeled and cubed; 150 g spinach leaves, washed and chopped; 30 ml (2 tablespoons) olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; pinch dried chillie pepper; 100 ml (2/5 cup) white wine; 4 tomatoes, peeled, seeded and chopped; 1 x 410g-tin chickpeas drained and rinsed; 15 ml (1 tablespoon) lemon juice; 45 ml (3 tablespoons) fresh parsley, finely chopped; 30 ml (2 tablespoons) fresh mint, finely chopped

Serve this great dish to accompany roast lamb. The stew should be a little sloppy, to give a lovely simple juice with the meat.

Published 7 December 2020

Method

Boil the potatoes in salted water for 10 minutes until cooked. Drain the potatoes.
Place the spinach in a sieve and pour boiling water over so that the spinach wilts. Hold under a tap of cold water to cool it down Shake it well and leave to drain.
Heat the olive oil and add the onion and garlic. Cook over low heat for 4 to 5 minutes until soft and translucent.
Add the pinch of chillie, the wine and half of the tomatoes and cook until most of the wine has evaporated. Stir in the chickpeas, potatoes and spinach and cook for 5 minutes.
Add the lemon juice, parsley, mint and the rest of the tomatoes. Season to taste with salt and pepper and if the stew seems to dry, add a splash of vegetable stock. Enjoy!