Sort ingredients
caderoux
QR Code
Listen
Pdf
Finely mince the garlic.
Heat the olive oil in a medium-sized saucepan over a medium heat. Once hot, add the tomatoes (take care as they might spit when they hit the oil). Sprinkle with a little salt and let them cook for 3–5 minutes until they start to blister. Add the garlic and cook for 1 minute, then add the chickpeas, along with all the liquid from the tin.
Cook for 5–6 minutes until the liquid has thickened, lightly crushing the tomatoes so they release their juices. Try not to reduce all the liquid, but if you do, just add a splash of water. Add the nutritional yeast and stir through the spinach until wilted.
Meanwhile, lightly toast the pine nuts in a hot, dry frying pan for 2–3 minutes until golden.
When the chickpeas are cooked, add the tahini (or your chosen creamy ingredient) and season well with plenty of salt and pepper. Use your spoon to mash some of the chickpeas to get a creamy texture.
Spoon the stew into a bowl or two, drizzle over some olive oil, top with some lemon zest and a good squeeze of lemon, and finish with the chopped herbs, your toasted pine nuts and any of the optional extras.