Spinach with chickpeas

This recipe and the spices are fromĀ Seasoned Pioneers, who do a range of organic spices.

Ingredients:

  • 3 tsp Baharat spice mix
  • 1 can of organic chickpeas
  • 3 tbsp olive oil
  • 3 cloves of garlic, chopped
  • 1 medium onion, chopped
  • 1 can organic chopped tomatoes
  • Around 500g spinach
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped mint.

METHOD:

  • Rinse the chickpeas, and set aside.
  • Chop the garlic, and fry for 1 minute in the olive oil.
  • Add the onions and fry for a further 5 minutes.
  • Add the spices and fry for another 2 minutes.
  • Mix in the chopped tomatoes and chickpeas and bring to a simmer, cook for around 5 minutes, until the chickpeas are hot through and the sauce is reducing down a little.
  • Meanwhile, bring some water to the boil, and cook the spinach for 5 minutes until wilted.
  • Mix the spinach into the tomato mixture, and put into a serving dish
  • Combine the lemon juice, olive oil and mint, and dribble over the top just before serving.

This was very tasty indeed.

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