How to Make Chick Pea, Tomato and Spinach Stew | Rhodes Quality

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Ingredients

45 ml (3 T) sunflower oil

1 onion, finely chopped

1 cloves garlic, crushed

1 bay leaf

5 ml (1t) cumin seeds

5 ml (1t) ground coriander

5 ml (1t) ground paprika

500 ml (2 C) vegetable stock or water

1 x 410 g can Rhodes Tomato and Onion Mix

1 x 15 g sachet Rhodes Tomato Paste

2 x 410 g cans Rhodes Chick Peas in Brine, rinsed and drained

200 g baby spinach leaves, washed

65 ml ¼ C) chopped coriander

salt and freshly cracked black pepper

To serve: plain yoghurt, roti or fresh bread

Method

Heat the oil in a large saucepan. Add onion and until softened. Add the garlic, bay leaf and spices and stir well. Add the stock or water. Add the Rhodes Tomato and Onion Mix and the Rhodes Tomato Paste. Add the Rhodes Chick Peas. Bring to the boil, reduce to a simmer and cook until the sauce is slightly thickened. Stir in the spinach and cook until the spinach is just wilted but still green. Stir in the coriander. Remove from the heat and season to taste. Serve in bowls topped with the yoghurt.

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