Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Finely chop the onion and garlic and dice the tomatoes, discarding the seeds. Heat the olive oil in a wide pan over medium heat and sweat the onion for 5 minutes, until translucent; add the garlic, paprika and cumin and stir for 30 seconds, without letting them burn.
- Add the diced tomato and the tomato paste and let it reduce for 5 minutes, stirring, until the sauce thickens and loses its sharp edge.
- Add the cooked chickpeas, drained and rinsed, along with 150 ml of water. Season with the salt and stir through.
- Simmer uncovered over low heat for 12 minutes, until the sauce coats the chickpeas and turns creamy; if it dries out too much, add a little more boiling water.
- Fold in the spinach a handful at a time and let it wilt for 2 minutes over medium heat. Adjust the salt and serve.
Shopping tip
Allow the sauce to reduce well before adding the spinach to concentrate the flavour.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
Put this recipe into a whole week
PlanMyMeals builds the week around your household's portions and turns it into a shopping list.
No card needed to try it.
Similar recipes
About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.