Spiced Chickpeas with Spinach

By Birgitta

It’s a quick dish with tasty results. This will serve 4 and is good served stuffed in toasted pitta bread.

Ingredients

• 2 tins of chickpeas, drained, or the equivalent in dried (soaked and cooked about 600g)
• 1 tsp coriander seed
• 1 tsp cumin seed
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• 1 fat clove garlic, finely chopped
• 1 in root ginger, peeled and grated
• 1 stick celery, finely sliced
• 1 small onion finely chopped
• 1 tbsp tomato puree
• Juice of half a lemon
• A couple of handfuls of fresh spinach
• A handful of chopped fresh coriander
• Some light oil for frying, I used groundnut

Details

Servings 4
Adapted from eatlikeagirl.com

Preparation

Step 1

Toast the coriander and cumin in a frying pan (with no oil) until they start to pop, usually no more than 30 seconds.

Grind the toasted spices in a pestle and mortar. Combine with the turmeric, chilli and garam masala.

Fry the onion and celery in some oil until the onion is translucent, add the spices, ginger, and garlic and fry for a minute or so. Add the tomato puree and cook for a couple of minutes.

Add the chickpeas and coat in the spices. Add the spinach and stir until wilted. Take off the heat and stir in the coriander; squeeze in the lemon.

Serve. Highly recommended with toasted pitta breads and some yoghurt.