Smokey Chickpea, Red Pepper, and Spinach Stew by The Medicinal Chef Dale Pinnock

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion, finely diced
• 4 cloves garlic, chopped
• 2 large red peppers, diced
• 800g (2 x 400g tins) chickpeas, drained
• 500g passata
• 2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 120g baby spinach
• 1/2 lemon, juiced
• 2 tbsp fresh parsley, chopped (optional)

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the diced onion and cook for about 5 minutes until softened.
3. Stir in the chopped garlic and cook for 1 minute until fragrant.
4. Add the diced red peppers and cook for 5 minutes until they begin to soften.
5. Stir in the drained chickpeas, passata, smoked paprika, salt, and pepper.
6. Bring the mixture to a gentle simmer and cook uncovered for 10–15 minutes until the sauce thickens slightly.
7. Stir in the baby spinach and cook for 1 minute until wilted.
8. Finish by stirring in the lemon juice and optional fresh parsley before serving.