SPINACH AND CHICKPEAS

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.