Tip the chickpeas into a sieve and rinse. Finely chop the garlic and wash the spinach thoroughly.
Gently heat the olive oil in a frying pan or wide pan. Sweat the garlic briefly until fragrant but not browned.
Add the chopped tomatoes and chickpeas. Season with cumin, salt and pepper and let everything simmer briefly.
Fold in the spinach and cook only until it wilts. Taste and adjust the seasoning if needed.
Leave to stand briefly once more so the flavours come together. The texture should be juicy but not watery.
Serve hot, ideally straight from the pan.
Good to know
A dish like this is just the thing when you want something simple that's still satisfying. It's on the table quickly and tastes like honest everyday cooking.
Swaps
Chickpeas → white beans (similar fibre content and mild in flavour); spinach → kale (more vitamin K and a sturdier texture); olive oil → avocado oil (heat-stable, mostly monounsaturated fats); chopped tomatoes → passata without added sugar (finer texture, similar nutrient profile)
Allergens
The dish is naturally vegan and usually low in allergens. If you have a sensitive stomach, go easy on the garlic and cumin; season gently for children, and during pregnancy make sure the ingredients are well heated and handled hygienically.
