Finely dice the onion and garlic. Heat the olive oil in a wide saucepan and cook both over a medium heat until soft and translucent.
Add the paprika and cumin and toast briefly until fragrant. That makes the stew rounder and more aromatic.
Add the chickpeas, chopped tomatoes and a little water to the pan. Simmer everything uncovered over a low heat until the sauce thickens slightly.
Lightly mash some of the chickpeas in the pan. That gives the stew a creamier consistency without any extra ingredients.
Turn off the hob, stir in the baby spinach and let it wilt. Season to taste with lemon juice, salt and pepper.
Serve hot. A spoonful of plant-based yoghurt or a little extra olive oil goes well with it if you like it even more rounded.
Good to know
A stew like this is instantly comforting. Warm, soft, well spiced – and just right when you want something easy and hearty.
Swaps
Baby spinach → kale (also contains vitamin K, with a much firmer bite); chickpeas → white beans (also provide fibre, a little softer in texture); chopped tomatoes → passata without added sugar (milder and smoother in the sauce)
Allergens
The recipe is naturally gluten-free and vegan. Pulses and garlic can cause wind if you have a sensitive stomach. For children, season mildly; in pregnancy, ingredients that are heated through well and washed spinach make sense.
