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Sardine, Chickpea and Spinach Stew

Make sardine, chickpea and spinach stew, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 4 steps

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Sardine, Chickpea and Spinach Stew, plated and ready to serve. — The finished recipe. Sardine, Chickpea and Spinach Stew

Ingredients 1 to 6 for sardine, chickpea and spinach stew arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for sardine, chickpea and spinach stew arranged separately on a dark worktop. — Ingredients 7 to 9. 2 cloves, about 6 g Garlic. One teaspoon Smoked paprika. Half a teaspoon Ground cumin

Sardine, Chickpea and Spinach Stew, preparation step 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. — Step 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.

Sardine, Chickpea and Spinach Stew, preparation step 2: Add the tomatoes and chickpeas with a splash of water and simmer for eight minutes until the sauce thickens. — Step 2. Add the tomatoes and chickpeas with a splash of water and simmer for eight minutes until the sauce thickens.

Sardine, Chickpea and Spinach Stew, preparation step 3: Stir in the spinach a handful at a time until it wilts. — Step 3. Stir in the spinach a handful at a time until it wilts.

The finished sardine, chickpea and spinach stew. — Step 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.

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