youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Chickpea Stew With Lemon and Spinach

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

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.

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.

Ingredients

Serves: 4

Metric Cups
  • 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
  • 2 tablespoons olive oil
  • 1 red onion (finely sliced)
  • 3 cloves garlic (finely sliced)
  • 2 teaspoons fresh gingerroot (grated)
  • 1 green chile (seeded and finely chopped)
  • 1 teaspoon sea salt
  • 2 cans garbanzo beans (drained)
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric (optional)
  • 1 pinch of black pepper
  • 1 tablespoon lemon juice
  • 8⅚ ounces cherry tomatoes
  • 3½ ounces baby spinach

Method

Chickpea Stew With Lemon and Spinach is a community recipe submitted by jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Remove from the heat, stir through lemon juice and taste for seasoning. Stir through the spinach leaves. Serve.
  • 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.
  • Add the garbanzo beans, 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.
  • Remove from the heat, stir through lemon juice and taste for seasoning. Stir through the spinach leaves. Serve.
  • Tell us what you think