Chickpea stew with spinach

Ingredients for 4 servings:

• 800 g chickpeas from the can
• 10 g fresh ginger
• 2 cloves garlic
• 300 g carrot(s)
• 2 large onions
• 250 g leaf spinach
• 2 tbsp vegetable oil
• 500 ml vegetable stock
• 5 tbsp raisins
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Drain the chickpeas in a sieve, rinse, and drain well. Peel and finely chop the ginger and garlic. Wash and peel the carrots, and cut into 1 cm thick slices. Peel and dice the onions. Wash the spinach thoroughly, shake dry, remove any thick stems and ribs, and roughly chop. Heat the oil in a suitable saucepan and sauté the onions, garlic, ginger, and carrots for about 5 minutes. Pour in the stock, bring to a boil, and simmer for about 5 minutes. Add the chickpeas, spinach, and raisins, and simmer the stew for another 5 minutes. Season with salt and serve. Alternatively, you can also make the stew with frozen leaf spinach. It’s best to use pre-packaged spinach and simmer the stew for 5-10 minutes longer.