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Ingredients
- 1 tablespoon olive oil
- 8 spring onions (scallions), finely sliced
- 1 red capsicum (pepper), finely diced
- 1 garlic clove, crushed
- 1 teaspoon cumin seeds
- 375 ml (13 fl oz/1½ cups) tomato passata (puréed tomatoes)
- 750 ml (26 fl oz/3 cups) vegetable stock
- 300 g (10½ oz) tin chickpeas, rinsed and drained
- 2 teaspoons red wine vinegar
- 1-2 teaspoons sugar
- 100 g (3½ oz/2¼ cups) baby English spinach leaves
Method
1. Heat the olive oil in a large heavy-based saucepan. Add the spring onion, cover and cook over medium heat for 2-3 minutes, or until softened. Add the capsicum, garlic and cumin seeds and cook for 1 minute.
2. Add the passata and stock and bring to the boil, then reduce the heat and simmer for 10 minutes. Add the chickpeas, vinegar and sugar and simmer for 5 minutes.
3. Stir in the baby spinach and season to taste with sea salt and freshly ground black pepper. Cook just until the spinach begins to wilt, then serve.
