Thursday, 5 September 2013

Chick pea stew

Super quick, super easy and vego to boot. Tinned chick peas are today's baked beans equivalent, I reckon. They can be eaten hot or cold, added to anything from stuffing and risotto, to salads and soups. Eat whole, blended, crushed - all good. This one is on the table in 20 minutes. Eat your heart out Jamie Oliver. 

Serves 4-6


2 tablespoons olive oil
1 finely sliced red onion
3 finely sliced garlic cloves
2 teaspoons freshly grated ginger
2 seeded and finely chopped green chillis to taste
1 teaspoon sea salt
2 tins chickpeas drained and rinsed
1 teaspoon ground cumin
½ teaspoon turmeric
freshly ground black pepper
1 tablespoon lemon juice
250 g cherry tomatoes
100 g baby spinach leaves


Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chilli and salt.

Cook, stirring, for 5 minutes, or until the onions are soft. Add the chickpeas, ¼ cup water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.

Add the tomatoes and cook for another 2 minutes to soften.

Remove from the heat, stir through lemon juice and taste for seasoning.

Stir through spinach and serve.