Spanish Chickpea and Tomato Bowl with Spinach

• 1 medium Yellow onion
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 400 g Canned chopped tomatoes
• 480 g Canned chickpeas
• 200 ml Water
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 120 g Spinach
• 1 medium Lemon

1. Finely chop the onion and thinly slice the garlic. Drain and rinse the chickpeas, then set aside. Zest and juice the lemon, keeping them separate.
2. Warm 1 tbsp of the olive oil in a saucepan over a medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Stir in the smoked paprika for 20 seconds, then immediately add the tomatoes and water to stop it catching. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally, until slightly thickened. Season with the remaining salt and the black pepper.
4. Add the chickpeas and simmer for 5 minutes so they heat through and the sauce coats them. Stir in the spinach in handfuls and cook for 1 to 2 minutes until just wilted. Taste and adjust seasoning if needed.
5. Divide between bowls and finish each with the remaining olive oil. Add lemon juice to taste and a little lemon zest for brightness. Serve straight away.

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