Spanish chickpea and spinach stew

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin, ground
• 400 g canned crushed tomatoes
• 300 g canned chickpeas, drained and rinsed
• 300 ml vegetable broth
• 120 g baby spinach
• 1 tbsp sherry vinegar
• 120 g crusty bread (4 slices)

Method

1. 1

   Heat the olive oil in a large pot over medium heat and cook the onion for 6 minutes until soft.

2. 2

   Add the garlic, smoked paprika, and cumin, and cook for 1 minute until fragrant.

3. 3

   Stir in the crushed tomatoes, chickpeas, and vegetable broth, and bring to a simmer.

4. 4

   Simmer for 12 minutes, stirring occasionally.

5. 5

   Stir in the spinach and sherry vinegar and cook for 2 minutes until wilted.

6. 6

   Serve hot with crusty bread.