Chickpea and Spinach Stew with Minted Yogurt

Ingredients

• 2 cans chickpeas, drained
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 can crushed tomatoes
• 5 ounces baby spinach
• 1 cup plain yogurt
• 1/2 cup chopped fresh mint
• Olive oil, lemon juice, salt, and pepper

Method

1. Cook onion in olive oil until soft, then add garlic, cumin, and paprika.
2. Stir in chickpeas and crushed tomatoes; simmer until thickened.
3. Fold in spinach until wilted and season with salt, pepper, and lemon juice.
4. Mix yogurt with mint, a grated garlic clove, and a pinch of salt.
5. Ladle stew into bowls and finish with minted yogurt.