Spinach and chickpea stew
For those of you lucky enough to have spinach just now in their allotment here is an easy, wholesome recipe (good spinach also available from local markets and quality greengrocers). Enjoy with couscous, rice or warmed flat breads. It's really delicious with a side of plain yogurt (milk based or vegan) mixed with grated cucumber!
"Home Grown Spinach" by OakleyOriginals
Ingredients (serves 4)
Method
Put oil in large, heavy bottomed pan. Heat gently, then add cumin seeds and heat for about 1 minute.
- 3 tablespoons of sunflower oil
- 1tsp cumin seeds
- 1 onion
- 2-3 cloves garlic
- 1x 400g tin chick pea
- 1-2 tablespoons ground coriander
- 1 tsp ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon chilli powder
- about 3 big handfuls of spinach, washed and with stalks cut out and roughly chopped
- 1x 400g tin tomatoes
Method
Put oil in large, heavy bottomed pan. Heat gently, then add cumin seeds and heat for about 1 minute.
- Chop the onion (doesn't have to be chopped very small, but ideally quite thinly) and add to the pan.
- Cook very gently for about 7-10 minutes until soft, then add garlic and cook for a further couple of minutes. Don't let them burn!
- Drain the chick peas, add to the pan along with the ground coriander, turmeric, chilli and salt
- Stir so everything is coated
- Add spinach and stir briefly, just a couple of times, (not so that it's wilted)
- Chop the tinned tomatoes, if they aren't already chopped. Add the tomatoes and stir everything together, add about a 1 tablespoon of water.
- Cover the pan and cook on a low heat for about 15-20 minutes. The spinach should be nice and wilted.
- Tastes even better if kept in fridge and re-heated the next day.
