Spinach with chickpeas

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 15 minutes, adding water or stock to keep the mixture moist. The chickpeas should be hot through, the tomatoes should have a good cooked flavour, 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.