Chickpea, Carrot and Spinach Stew

Made with dried chickpeas, soaked in cold unsalted water overnight. Stir-fried for a couple of minutes in sunflower oil, along with chopped carrot, courgette (zuchini), a hundred grams of green beans, one deseeded chopped green chilli, and a handful of diced spinach leaves.

Add about a pint of boiling water, add the chicken stock, and simmer under glass for a few minutes.Then add about 300g of tomato passata. Simmer for half an hour to forty-five minutes. Add the herbs of your choice (I used basil and oregano)

Serve with a toasted flatbread (I used a garlic and coriander naan).