Spinach and Chickpeas

This is a simple recipe and a favourite, made mostly from ingredients you are likely to have in the store cupboard plus one large helping/packet of spinach. It is veggie, cheap and adaptable, as an easy way to make it stretch further is just to add more potatoes.  It is also as spicy as you want it to be.

The quantities here are for two generous portions.


Spinach and Chickpea Stew - for 2/3

I onion
2 large potatoes or 5/6 small new ones
I tin chickpeas - 400g
I tin packet or tin chopped tomatoes
Cumin seeds
A slice of fresh ginger
2/3 cloves of garlic
Soy sauce
Chilli sauce

1. Heat a little olive oil in a wide pan and add the cumin seeds, about half a teaspoonful.
2. When the seeds begin to pop, add the finely chopped onion, plus the cubed potatoes, the grated ginger and crushed garlic. Let them soften on a low heat with a lid on for 10 mins or so till the potatoes are cooked.
3. Now add the drained chickpeas, the tomatoes, S & P, 1 tablespoon soy sauce and about half a teaspoon of chilli sauce, depending on what sort of sauce you have and how spicy you would like it.
4. Let this cook gently for 20 mins.
5. Now add the well drained cooked spinach which you have cooked just in the drops of water left after washing.
6. Let it all cook on a low heat for another 10 mins, taste and then serve with pitta breads and a bowl of yoghurt mixed with a little mint sauce from a jar and a squeeze of lemon juice.