Sardine, Chickpea and Spinach Stew
Makes 1 serving

INGREDIENTS
120 g Sardines in tomato sauce (Tinned weight including the sauce.)
120 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
100 g Spinach
60 g Onion
150 g Chopped tomatoes, tinned
5 g Olive oil
2 cloves, about 6 g Garlic
One teaspoon Smoked paprika
Half a teaspoon Ground cumin

METHOD
1. Fry the chopped onion in the oil over a medium heat for six minutes, then add the garlic, paprika and cumin and stir for one more.
2. Add the tomatoes and chickpeas with a splash of water and simmer for eight minutes until the sauce thickens.
3. Stir in the spinach a handful at a time until it wilts.
4. Add the sardines with their sauce and break them into large pieces with a spoon. Warm through for two minutes without stirring much, and season with pepper.

Contains fish.

RECIPE NOTES
Espinacas con garbanzos is the Seville dish underneath this. Sardines turn it from a side into a dinner and bring the plate to 34 g of protein.
Tinned sardines are already cooked and fall apart if stirred. Two minutes to warm through and no more.

Full recipe: https://www.getfuel8.com/recipes/sardine-chickpea-spinach-stew
