Greek Spinach & Feta Chickpea Stew (Revithia)

Ingredients

• 800 g tinned chickpeas
• 200 g fresh spinach
• 200 g feta cheese
• 400 g tinned chopped tomatoes
• 1 onion
• 3 garlic cloves
• 2 tsp dried oregano
• 1 lemon
• 3 tbsp olive oil
• 200 ml vegetable stock

Method

1. 1

   Dice the onion and crush the garlic. Drain and rinse the chickpeas.

2. 2

   Heat the olive oil in a wide, deep pan. Fry the onion for 6 minutes until soft, then add the garlic and oregano and cook for 2 minutes.

3. 3

   Add the chopped tomatoes and stock. Stir in the chickpeas and bring to a simmer.

4. 4

   Cook for 15 minutes, pressing some of the chickpeas against the pan to thicken the sauce.

5. 5

   Wilt in the fresh spinach, then add a good squeeze of lemon juice and season.

6. 6

   Crumble the feta generously over the top, drizzle with olive oil and serve with warm pitta or crusty bread.