2 tbsp of olive oil
1 small or ½ a leek, green and chopped
½ a red bell pepper, finely diced
240g of tinned chickpeas, drained
1 tbsp of sweet paprika
1 pinch of chilli flakes
Salt and freshly cracked black pepper
100g of spinach leaves
Cherry tomatoes, toast and avocado slices to serve
Step 1Put a large saucepan over a medium heat and add the olive oil, leek and pepper and fry for about 5–10 minutes until soft and lightly browned.
Step 2Put half the chickpeas into a blender and blitz, then add to the pan with the remaining unblended chickpeas, stir well and simmer for another few minutes until heated through.
Step 3Sprinkle in the paprika and chilli and season with salt and pepper to taste.
Step 4Finally add the spinach and let it wilt into the mixture.
Step 5This is great served with fresh cherry tomatoes, toast and slices of avocado.