Spiced Chickpeas and Spinach by The Hungry Tribe
SPICED CHICKPEAS AND SPINACH
2 tbsp vegetable oil.
1 tsp cumin seeds.
1-2 red chillies, deseeded and chopped.
1 bay leaf.
1 onion, finely chopped.
½ tsp ground turmeric.
2 garlic cloves, finely chopped.
400g can chickpeas, rinsed and drained.
2 handfuls of spinach.
1 tsp paprika.
1 tsp ground coriander.
1 tbsp chopped coriander.
1) Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
2) Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices and cook for a further 5 minutes.
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