SPINACH AND CHICKPEAS

Serves :

Preparation Time :

20 minutes

Cooking Time :

15 minutes

Preparation Method :

Heat half of the oil in a heavy-based saucepan over a medium heat and add half of the cumin seeds. When the seeds begin to sizzle add the chickpeas. Stir-fry for a minute.
Add the ground spices and some salt. Stir for about half a minute and add half a cup of water. Cook for a minute or two and set aside.
Heat another saucepan with the remaining oil over a medium heat and add the chopped tomatoes. Fry for 2 minutes, remove with a slotted spoon then set aside.
Add the remaining cumin seeds to the saucepan. Add in the spinach, stir and break up the leaves until it forms a pulp. Cook for about 2-3 minutes.
Add the green chilli. Make sure that some liquid still remains.
Stir in the chickpeas and mix well. Cook for about 2-3 minutes. Remove the whole chilli, before serving.
Serve with Roti and Lemon Rice.

INGREDIENTS

500 grams baby spinach leaves, washed, drained, squeeze out all of the water
50 ml Cooking oil
150 grams tinned chickpeas
3-5 vine tomatoes, finely chopped
1 whole green chilli, pierced
Salt, to taste
1 teaspoon cumin seeds

Ground Spices

½ teaspoon chilli powder
½ teaspoon ginger paste

Posted Saturday, February 11, 2023 at 4:08:42 PM

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