In a medium to pot, heat the oil and fry the onions until soft and translucent. Add the chilli flakes (to your taste), cumin and cook for a minute. Add the tomatoes, squeezing them between you hand or cutting them before you add them, add the balsamic vinegar and a bit of salt. Add about 1/3 of water to the tomato tin and pour that in.

Once the tomatoes have heated through add the frozen peas, cook for about 2 minutes and then add the drained cannellini beans and cook for about 5 minutes. Check the seasoning. Add some more water if you want it a bit more liquidy.

Add the spinach and cook for about 5 minutes or until all the spinach in lovely and soft.