Tuscan Chickpea & Spinach Stew with Parmesan Breadcrumbs
A hearty Italian-style stew of chickpeas, tomatoes and spinach finished with a zesty, golden parmesan breadcrumb topping for crunch.
- 2 tbsp olive oil
- 150 g onion
- 1½ cloves garlic
- 100 g carrot
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 400 g tinned chopped tomatoes
- 240 g chickpeas
- 120 g baby spinach
- 1 pc lemon
- 40 g panko breadcrumbs
- 25 g Parmesan
- 1 pc vegetable stock cube
- ½ tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat 1 tbsp olive oil in a large saucepan over medium heat. Finely dice the onion and carrot, then cook 7–8 minutes until soft and lightly golden.
- Step 2
Add the garlic, oregano and smoked paprika; stir for 30 seconds until fragrant.
- Step 3
Stir in the chopped tomatoes and 300 ml water (use the stock cube dissolved in the water). Add chickpeas, bring to a gentle simmer and cook 12–15 minutes, stirring occasionally, until slightly thickened.
- Step 4
Meanwhile, make the topping: in a bowl, mix panko breadcrumbs, half the Parmesan, a pinch of salt and black pepper, then zest in about half the lemon. Add 1–2 tsp olive oil to help it toast.
- Step 5
Add spinach to the stew and cook 2–3 minutes until wilted. Season to taste with pepper and a squeeze of lemon juice.
- Step 6
Toast the breadcrumb mixture in a dry frying pan over medium heat for 3–4 minutes, stirring, until crisp and golden.
- Step 7
Ladle the stew into bowls and finish with the lemon-parmesan breadcrumbs and remaining Parmesan.
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