Spinach and chickpea stew with ginger and tomatoes

Chop the garlic. Put half the canned whole tomatoes and most of their juice in a cup with eight coins of ginger; blend to a puree.

Dice the onion.

Heat a quarter to a third of a cup of olive oil; add the onion and garlic and sweat without colour.

Roughly cut the remaining tomatoes in the can with scissors.

Season with a little salt, MSG and sweet smoked paprika.

Add the tomato-ginger puree.

Add the spinach and let it wilt over medium heat, in handfuls if the pot is crowded.

Add the chickpeas with their liquid, the chopped tomatoes and a couple of bay leaves; taste, seasoning lightly.

Simmer uncovered about 30 minutes to reduce into a thick stew.

Adjust with salt and MSG; finish with a little vinegar and more extra virgin olive oil; serve with bread.