Name: Stewed chickpeas with spinach
Total time: 35 min
Yield: 4
Cuisine: Portuguese
Ingredients: 600 g Canned chickpeas; 200 g Fresh spinach; 2 un Tomato; 60 g Tomato passata; 1 un Onion; 3 dentes Garlic; 1 c/ch Paprika; 1 c/ch Cumin; 40 ml Olive Oil; 2 c/ch Salt

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 passata 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.