Chickpea and spinach stew

• Chickpeas (tin)2 tins
• Chopped tomatoes (tin)1 tin
• Brown onions150 g
• Carrots150 g
• Garlic3 cloves
• Baby spinach150 g
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion, carrot and garlic. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 6 minutes with a teaspoon of cumin and a teaspoon of paprika.150 g brown onions150 g carrots3 cloves garlic
2. Add the drained chickpeas, the chopped tomatoes and 200 ml of water. Simmer for 15 minutes until the carrot is soft.2 tins chickpeas1 tin chopped tomatoes
3. While the stew simmers, cook the rice following the pack instructions.300 g basmati rice
4. Stir the spinach into the stew until wilted, season with salt and pepper and serve with the rice.150 g baby spinach

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