Espinacas con Garbanzos (Spanish Spinach and Chickpea Stew)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 1 ½ tsp Ground cumin
• 400 g Canned tomatoes
• 400 g Canned chickpeas
• 250 g Spinach
• 1 ½ tbsp Sherry vinegar
• 10 g Fresh parsley

1. Finely chop the onion and thinly slice the garlic. Roughly chop the parsley, keeping a small pinch aside for serving.
2. Warm the olive oil in a large pot over a medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
3. Stir in the garlic and cook for 1 minute until fragrant. Add the sweet paprika and ground cumin and cook for 30 seconds, stirring constantly so the spices do not catch.
4. Tip in the tomatoes and bring to a gentle simmer. Cook for 10 minutes, stirring now and then, until the sauce looks slightly thickened and the tomatoes have broken down.
5. Add the chickpeas and 200 ml water, then return to a simmer. Cook for 10 minutes so the chickpeas take on the flavour of the sauce.
6. Add the spinach in handfuls, stirring until wilted before adding more. Simmer for 3 to 5 minutes until the stew is glossy and the spinach is tender.
7. Stir in the sherry vinegar and most of the parsley, then taste and season with salt and black pepper. Serve warm, topped with the reserved parsley.

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