Warm and hearty

It's definitely stew season at the moment; we're having the coldest winter in the past 15 years. Despite being a great lover of all things summery, I'm handling it pretty well. Possibly because I've been filling up on warm and hearty soups and stews.

This recipe is really simple to make, without compromising flavour at all. If you're looking for something low fat and full of fibre, then look no further. If, on the other hand, you're on a low carb diet, keep browsing because this recipe is defintely not for you.

Spinach and chickpea stew

1 tbspn olive oil
2 onions, chopped
5 cloves garlic
1 pinch safron threads
1 tbspn ground cumin
2 potatoes
2 x 420g cans chickpeas, drained
1 tspn paprika
2 tbspn water
1 tbspn red wine vinegar
200g baby spinach leaves


Preheat oven to 180 Celsius. Heat the oil in a heavy based saucepan. Saute the onion until translucent. Add the garlic, saffron and cumin and cook until fragrant. Grate the potato, add to pan and toss to coat. Stir through the chickpeas and remove from heat. Place in oven and cook for around an hour. Remove from oven and return to stove top. Combine paprika, water and vinegar. Add to chickpea mix and stir well. Add spinach in batches, and cook until heated through. Serve with your favourite stew accompaniment.


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