Chickpea stew

Chop the vegetables (green bell pepper, red bell pepper, carrot, onion and tomato) into large pieces. Put a splash of EVOO in a saucepan and brown the chopped vegetables for 4-5 minutes.

Add the spices (1 teaspoon of sweet paprika, 1/2 teaspoon of cumin, 1/4 teaspoon of turmeric, pepper to taste and salt to taste) mix well and add the 550 ml of water. Put the lid on and cook over medium heat for 20 minutes.

Grind all the vegetables with a blender or in a food processor.

Add the 400gr of cooked and drained chickpeas (if necessary add a little more water) and cook for 5 more minutes over low heat stirring occasionally. Add a handful of fresh spinach a couple of minutes before turning off the heat.

Ready to serve