Chicken stew with chickpeas and spinach in tomato

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Cooked chickpeas120 g
• Spinach150 g
• Tomato passata150 g
• Onion40 g
• Cumin1 pinch
• Extra virgin olive oil8 g
• Bread40 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Peel and chop the onion; cut the chicken thighs into pieces of about 3 cm and salt them; rinse and drain the cooked chickpeas; wash the spinach.
2. Heat the oil in a saucepan over medium heat and fry the onion for 3 minutes, until it softens; add the chicken and brown it for 5 minutes, turning, until coloured on all sides.
3. Add the passata, chickpeas, cumin, a ladle of water, salt and black pepper; cover and cook for 20 minutes over low heat, stirring now and then, until the chicken is tender and the sauce has thickened.
4. Add the spinach and cook for 2–3 minutes, stirring, until wilted.
5. Serve the stew piping hot with a slice of bread.