Prepare the vegetables: Peel the outer layer of the leek and discard the green top and root end. Rinse well to remove any dirt or sand. Thinly slice into rounds. Peel and finely chop the onion. Cut off the stem and core of the green pepper and discard the seeds. Dice finely. Peel and mince or press the garlic cloves. Cut the tomatoes in half and grate the flesh, discarding the skin. Wash the spinach and drain well.
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