My parents came back from visiting my grandmother the other day and brought me a gorgeous bunch of wild spinach from grandma’s vegetable garden in the village. ‘This calls for a chickpea and spinach stew!’ I thought, and within minutes it was just me and my casserole, preparing this incredibly tasty recipe, with Luna sniffing around and wagging her tail. A wonderful mélange of aromas filled my kitchen and an hour later, I was devouring this mouth-watering dish made of fresh ingredients and lots of love! Of course, any soul warmer calls for sharing, so here’s the recipe: Soak your chickpeas in water overnight. In a pressure cooker put the chickpeas (200g), 2 carrots (grated), 1 onion (chopped) and a garlic clove (smashed). Add water to cover your ingredients, adding an extra cup to top it over. Shut the pressure cooker and when it reaches pressure, lower the burner to a simmer for 7 minutes. Turn off and leave on the burner for another 8 minutes. Remove from burner and allow to cool down for about 10 minutes. Release the pressure and open the lid, adding the spinach (cut in big pieces). You may need to add some more water. Allow spinach to cook (without the cover on the cooker), stirring occasionally. When spinach is cooked, add 1 tbsp of olive oil and salt to taste. Enjoy! PS: this afternoon I am off for some carob leave hunting! I am preparing a pork dish cooked on carob leaves this weekend for a special group of dear friends, with whom I shared great memories while working at a resort with thousands of carob and olive trees.