1 large onions, chopped
1 small fennel bulb, thinly sliced
2 garlic cloves, chopped
1 bay leaf
2 large tomatoes, chopped
350g fresh spinach
5 tablespoons olive oil
2 heaped teaspoons pimento de la vera
Maldon sea salt
freshly ground black pepper
Heat the oil in a large pan and gently soften the onion, fennel and garlic for about 5 minutes. Add the tomato and bay leaf - leave for another couple of mins. Sprinkle in the pimenton de la Vera ( the one in the photo is delicious)and stir in the chickpeas so they all get covered in the lovely spice. Cover the mix with cold water (it's important that the mixture comes slowly to the boil). When it starts to boil, turn the heat down and gently simmer for 45 mins. Add the spinach a stir in to wilt it. Serve in bowls and finish with fresh herbs... A little parsley and fennel tops for e.g.
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