Summary

Ingredients

• some olive oil, for frying, as desired
• 1 leek, large
• 2 large peppers, one yellow, one red
• 2 cloves garlic
• 800 g tomato (s), (1 lare can)
• 2 tablespoon tomato paste
• 400 g canned chickpeas
• 1 liter vegetable stock
• 225 g spinach leaves
• 1 teaspoon paprika powder, hot
• 1 teaspoon paprika powder, mild
• a bit salt
• some pepper

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Instructions

1. Wash the vegetables, cut the leek into thin rings, dice the peppers. Rinse and drain the chickpeas.
2. Heat the olive oil in a large saucepan, stir-fry the leek slices and diced paprika for about 5 minutes. Squeeze the garlic cloves, add the tomato paste and fry both briefly. Top up with the slightly chopped tomatoes and the vegetable stock and add the chickpeas and paprika powder.
3. Bring everything to the boil and then cook on a low heat for about 5 minutes.
4. Chop the spinach a little, add it to the soup and cook for another 3 minutes.
5. Season everything with salt and pepper.
6. The stew tastes good with some freshly grated Parmesan and crispy baguette.