Chickpea and spinach stew with burrata

Burrata is a fresh Italian cheese. The outer shell is solid mozzarella, while the inside contains stracciatella and cream giving it a soft runny texture and making it a great cheese to top vegetables.
The following recipe makes a tasty lacto-vegetarian and super healthy lunch.

2 servings

About 3 tbsp. olive oil
1 organic onion, chopped
1 clove garlic, minced
1 tsp powdered ginger
½ tsp Piment d’Espelette or other mild chilli powder
1 bag organic baby spinach
1 jar chickpeas, pref. organic
10- 12 halved organic cherry tomatoes
1 burrata

Heat 2 tbsp. olive oil over medium heat in a large skillet. Add the onion and garlic and sauté for about 5- 10 minutes. Add the ginger and chilli and cook about 1 minute more. Add a bit of water and stir.

Rinse and drain the chickpeas and add to the pan. Wash and halve the cherry tomatoes and add to the skillet. Simmer for about 5 minutes, stirring occasionally.

Add the spinach and cook for a few more minutes until the spinach has wilted. With a fork mash some of the chickpeas for a thicker texture.

Drain and halve the burrata and place on top of the vegetables. Sprinkle a little olive oil over the cheese.  Serve the stew with some good rye bread.