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CHICKPEA STEW WITH LEMON AND SPINACH

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Serves: 4

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  • Vegetarian
What does this mean?

This is a Bill Granger recipe that has become a firm favourite in our house. It can be served as either a main or side.

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Ingredients

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  • 2 tablespoons olive oil
  • 1 red onion (finely sliced)
  • 3 cloves garlic (finely sliced)
  • 2 teaspoons fresh root ginger (grated)
  • 1 green chilli (seeded and finely chopped)
  • 1 teaspoon sea salt
  • 2 cans chickpeas (drained)
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric (optional)
  • 1 pinch of black pepper
  • 1 tablespoon lemon juice
  • 250 grams cherry tomatoes
  • 100 grams baby spinach

Method

  1. Heat a large deep frying pan over a medium-high heat. Add the oil, onion, garlic, ginger, chilli and salt. Cook, stirring, for 5 minutes, or until the onions are soft.
  2. Add the chickpeas, 80ml water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates. Add the tomatoes and cook for another 2 minutes to soften.
  3. Remove from the heat, stir through lemon juice and taste for seasoning. Stir through the spinach leaves. Serve.

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