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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a Bill Granger recipe from bill's food. Ingredients:
2 tablespoons olive oil |
1 red onion, finely sliced |
3 garlic cloves, finely sliced |
2 teaspoons freshly grated ginger |
2 green chilies, seeded and finely chopped |
1 teaspoon sea salt |
800 g canned chick-peas (drained) |
1/4 cup water |
1 teaspoon ground cumin |
1/2 teaspoon turmeric |
fresh ground black pepper |
1 tablespoon lemon juice |
250 g cherry tomatoes |
100 g baby spinach leaves |
Directions:
1. Heat a large deep frying pan over a medium to high heat.
2. Add the oil, onion, garlic, ginger, chilli and salt.
3. Cook, stirring, for 5 minutes, or until the onions are soft.
4. Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
5. Add the tomatoes and cook for another 2 minutes to soften.
6. Remove from the heat, stir through lemon juice and taste for seasoning.
7. Stir through spinach and set aside while spinach wilts slightly, then serve.
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