Slow-cooked spinach with chickpeas

Serves 4

This dish is sustaining and nourishing - and tastes distinctly healthy. (Lisa Barber)

I love this combination of chickpeas and spinach. It is sustaining and nourishing – and tastes distinctly healthy.

20ml/1fl oz extra-virgin olive oil
2 cloves garlic, crushed
500g/1lb young spinach leaves, washed well in several changes of cold water
300g/10oz cooked chickpeas
3 tsp sherry vinegar
1 tsp sweet paprika
1 tsp cumin seeds
A good pinch of sea salt
100ml/31/2fl oz extra-virgin olive oil to finish

Place the oil in a medium pan over a low heat, add the garlic and sauté for a minute or two, being careful not to let the garlic burn, as the bitter taste will permeate the whole of the dish.

Now add the spinach in several batches; as each batch wilts, add another. It should wilt down to about a third of its original volume.

Increase the heat slightly and add the chickpeas. Cook for five minutes, then add the sherry vinegar, paprika, cumin and a good pinch of salt.

Reduce the heat to low and add the 100ml of olive oil. Stir well and cook for another 5-10 minutes. Give it one last stir and serve.