Middle-eastern chickpeas with spinach

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Prep time:

Cook time:

Serves: 2

By deadparrot

(1 Vote) 2

Ingredients

  • 1/4 pints stock

  • 1 tbsp cumin

  • 1 clove garlic, crushed

  • 1 tin chickpeas

  • 1 small onion, finely sliced

  • 1/2 bags frozen leaf spinach or 1 bags fresh spinach, cooked and drained

  • 1 tsp lemon juice

Method

  1. Heat the oil in a large frying pan or wok and add the onions, garlic and cumin. Fry gently until the onions are translucent.
  2. Mix in the chickpeas and spinach, add the stock. Simmer for 5 minutes.
  3. Before serving, season with salt and pepper and squeeze in the lemon juice to taste.

Handy Hint

Nice with rice or pitta bread. Also good cold, as a mezze-type salad.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Main Course

  • Side

  • Low fat

  • Make Ahead

  • Can Freeze

  • middle eastern

  • spinach

Avg. user rating:

4/5

Rate this recipe

Your comments

  • DijonMama 10/01/13 19:21

    This is simple, delicious AND healthy - cooking nirvana in my book!

  • deadparrot 17/03/11 14:54

    This is surprisingly tasty and is handy for emergencies as it's made of storecupboard ingredients and is a doddle to cook. In fact, now I can't remember why I don't do it more often.