1.Heat up the oil in a large frying pan. Add chopped onion and fry on
a low heat until almost translucent, stirring from time to time. Add
chopped garlic. Keep on stirring frequently until the onion is
translucent and garlic softens completely.
2.Add all the ground spices to the fried onion and garlic mixture and
stir them around well. Fry them off gently for a minute or two
stirring the whole time as they burn easily. Add tomato paste to the
pan and stir it into the onion and garlic mixture.
3. Add tomatoes to the pan, salt and half of the sugar. Let the sauce
thicken by simmering it on a low heat with no lid on. Give the sauce
a good stir from time to time. Once the sauce thickens, taste it and
season with some black pepper and more sugar if needed.
4. Stir in cooked chickpeas and let them warm through. Now add in the
spinach and place the lid on to let spinach wilt and cook in the
steam.
Serving
Suggestions
Serve over rice, sprinkled with toasted almonds and fresh parsley.
Originally Submitted
1/9/2018
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