Hearty spinach and chickpea stew

Ingredients

• 250g fresh spinach

• 150g cooked chickpeas

• 1 tomato, roughly chopped

• 2 onions, roughly chopped

• 12 garlic cloves, peeled and halved

• 4 Tbs olive oil

• 1 Tbs lemon juice

• A cube of vegetable bouillon

• 500mL water

• 1 tsp dried ground coriander

• 1 tsp salt

• 1 tsp black pepper

• A handful of spring onions, chopped

• A handful of fresh coriander, chopped (stems and leaves separated)

Method

1. In a large pot, add the onions and the garlic cloves with 3 Tbs of olive oil and sauté on medium-high heat until the onions become dark brown

2. Add the coriander stems, the dried ground coriander, the salt and the pepper. Then add the tomatoes and the spinach with another Tbs of olive oil, and sauté until the spinach has sweated

3. Add the water, the cube of vegetable bouillon and the chickpeas to the pot. Bring it to a boil, then add 1 Tbs of lemon juice. Remove from the heat

4. Before serving, add the spring onions and fresh coriander leaves

5. Serve piping hot, with a side of brown round rice or quinoa

Recipe by Hind Tahboub and Diala Tufenkji

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