Spanish-Style Lamb Stew

Cut the meat into bite-sized cubes and set it aside for a moment.

Put the garlic into a small bowl or pestle. Crush the garlic clove with the sea salt and 1 tablespoon of olive oil.

Put the meat in a bowl and cover the meat with the garlic paste. Set aside to marinate for 30 minutes.

Heat the remaining oil in a large pot over medium heat. Fry the sliced onion until soft and beginning to brown, about 10 minutes.

In the meantime heat up a frying pan over medium high heat and brown the meat in two batches. The meat needs to be nicely browned on all sides so stir it a couple of times. When each batch is done tip the meat into the the pot with the onions.

Add the diced tomatoes, tomato puree, sugar, red pepper flakes, beef bouillon cube and paprika into the pot as well. Fill half the empty tomato can with water and add it to the pan. Bring the stew to boil and cook on low heat under a lid for 20-30 minutes or until the meat is tender.

Drain and rinse the canned chickpeas. Add them to the pan and taste for seasoning. Add salt and pepper as needed. Cook for further 10 minutes then add the spinach leaves. When they start to fall apart and become soft, the stew is ready.

Sprinkle stew with chopped cilantro or parsley and serve with a chunk of bread.