Chickpea, tomato and spinach stew

Rhodes Quality
4 servings Prep: 15 mins, Cooking: 25 mins
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By Food24 July 01 2019
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Ingredients (15)

45 ml sunflower oil
1 onion — finely chopped
1 garlic clove — cloves, crushed
1 bay leaf
5 ml cumin seeds
5 ml coriander
5 ml paprika
500 ml vegetable stock — or water
1 tin Rhodes quality tomato and onion mix
1 tin rhodes quality tomato paste
2 tins rhodes chick peas in brine — rinsed and draibed
200 g spinach
1/4 cup fresh coriander — chopped
salt and freshly ground back pepper
plain yoghurt, roti or fresh bread
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Heat the oil in a large saucepan.

Add onion and until softened.

Add the garlic, bay leaf and spices and stir well.

Add the stock or water.

Add the Rhodes Quality Tomato and Onion Mix and the Rhodes Quality Tomato Paste and the Rhodes Quality Chick Peas.

Bring to the boil, reduce to a simmer and cook until the sauce is slightly thickened.

Stir in the spinach and cook until the spinach is just wilted but still green.

Stir in the coriander.

Remove from the heat and season to taste.

Serve in bowls topped with the yoghurt.

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