6 Medium ripe tomatoes, thinly chopped. You could also use ½ l of tomato passata if tomatoes are not in season
1 Bay leaf
500g (2 ½ cup) Boiled organic chickpeas in water, drained
500g (2 ¼ cups) Fresh spinach leaves or chard leaves
1 ½ Litre (3 pints or 6 cups) water
½ Tablespoon sea salt (or salt to taste)
Instructions
Have the ingredients prepared as indicated in the ingredients description.
Heat the olive oil in a large saucepan. Add the garlic clove and sauté over medium heat for around 1 minute until only lightly golden. Add the onion and the carrots and a pinch of salt and cook over a low heat, stirring frequently, for about 2 minutes until soft but not brown. Add then the potato and sauté over medium heat for around 2 more minutes. Add the red bell pepper and the tomatoes and sauté for a couple of minutes. Add the boiled chickpeas, the bay leaf and cover them with water.
Cook it all together at low-medium heat for around 20 minutes. Remove the bay leaf, add then the spinach or chard leaves and cook for 3 more minutes. Salt to taste, remove from the heat and serve hot.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/mediterranean-chickpea-vegetable-stew/