Spiced chickpeas and spinach
Serves: 4
Ingredients
- 2 x 400g tins chickpeas
- 3 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2cms fresh ginger, peeled and grated
- 1 red chilli
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- juice of 1 lemon
- 400g tin chopped tomatoes
- salt
- 200g fresh spinach
Method
- Dain the chickpeas and set aside. Heat the oil in a fying pan over a medium heat, add onion and cook, stirring, for about 10 mins until softened. Add the ginger, garlic, chilli and cook for a further 2-3 mins. Add the coriander, cumin, turmeric and stir, then add the lemon juice, then the tomatoes and mix. Add the chickpeas and a pinch or two of salt. Cover and simmer gently for 20 mins, then add spinach and a little water if needed, stir and simmer gently for another 5-10 mins. Serve with rice.
