Mediterranean Chickpea Skillet with Spinach and Feta

• 120 gchickpeas(drained, equals 2 cans)
• 100 gtomato passata(sieved tomatoes)
• 63 gcherry tomatoes(halved)
• 50 gspinach(fresh, washed)
• 50 gfeta
• 38 gred bell pepper(diced)
• 30 gred onion(finely diced)
• ½ clovesgarlic
• 5 mlolive oil
• ¼ tspsweet paprika
• ¼ tspcumin(ground)
• 5 gpine nuts(toasted)
• ¼ tbsplemon(juice)
• 2 ½ gparsley(chopped)

Instructions

1. 1

   Drain and rinse the 120 g chickpeas. Finely dice the 30 g red onion, finely chop the ½ cloves garlic, cut the 38 g red bell pepper into small cubes and halve the 63 g cherry tomatoes.

2. 2

   Heat the 5 ml olive oil in a large pan over medium heat. Sauté the 30 g red onion and 38 g red bell pepper for about 5 minutes until translucent. Add the ½ cloves garlic, ¼ tsp sweet paprika and ¼ tsp cumin and toast for 1 minute until fragrant.

3. 3

   Stir in the 100 g tomato passata, 63 g cherry tomatoes and 120 g chickpeas. Cover and simmer over low heat for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Fold in the 50 g spinach in batches and let it wilt. Season with ¼ tbsp lemon, salt and pepper.

5. 5

   Crumble the 50 g feta coarsely over the pan and let it warm through, covered, for 2 minutes. Serve scattered with the toasted 5 g pine nuts and 2 ½ g parsley.

Nutrition per 100 g