Italian chickpea stew
Serves 4
Total points 16. Points per serving 4 (Original points)
500g new potatoes, halved
1 red onion, finely chopped
2 garlic cloves, finely chopped
200ml dry white wine
6 plum tomatoes, chopped
3 x 300g tins chickpeas
250g bag trimmed, washed spinach leaves
2 tbsp lemon juice
6 tbsp chopped parsley
2 tbsp chopped mint
Cook potatoes in boiling water for about 15 minutes, or until tender, then drain
Fry onion and garlic gently for 5 minutes
Add wine and tomatoes and cook over a moderate heat until wine has nearly evaporated
Stir in chickpeas, potatoes and spinach, and cook for 5 minutes
Add lemon juice, parsley and mint and serve.
Total points 16. Points per serving 4 (Original points)
500g new potatoes, halved
1 red onion, finely chopped
2 garlic cloves, finely chopped
200ml dry white wine
6 plum tomatoes, chopped
3 x 300g tins chickpeas
250g bag trimmed, washed spinach leaves
2 tbsp lemon juice
6 tbsp chopped parsley
2 tbsp chopped mint
Cook potatoes in boiling water for about 15 minutes, or until tender, then drain
Fry onion and garlic gently for 5 minutes
Add wine and tomatoes and cook over a moderate heat until wine has nearly evaporated
Stir in chickpeas, potatoes and spinach, and cook for 5 minutes
Add lemon juice, parsley and mint and serve.
