Sides and Salads Recipes - Spinach with Spicy Chickpeas Recipe

Ingredients

• 200g/7oz dried chickpeas

• 30ml/2 tbsp sunflower oil

• 2 onions, halved and thinly sliced

• 10ml/2 tsp ground coriander

• 10ml/2 tsp ground cumin

• 5ml/1 tsp hot chili powder

• 2.5ml/1/2 tsp ground turmeric

• 15ml/1 tbsp medium curry powder

• 400g/14oz can chopped tomatoes

• 5ml/1 tsp caster (superfine) sugar

• salt and ground black pepper

• 30ml/2 tbsp chopped mint leaves

• 115g/4oz baby leaf spinach steamed

• rice or bread, to serve

Serves 4

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Method:

1. Soak the chickpeas in cold water overnight. Drain, rinse and place in a large pan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes to 1 1/4 hours, or until just tender. Drain and set aside.

2. Heat the oil in a wok, add the onions and cook over a low heat for 15 minutes, until lightly golden.

3. Add the ground coriander and cumin, chili powder, turmeric and curry powder to the onions in the wok and stir-fry for 2 minutes.

4. Add the tomatoes, sugar and 105ml/7 tbsp water to the wok and bring to the boil. Cover, reduce the heat and simmer gently for 15 minutes, stirring occasionally.

5. Add the chickpeas to the wok, season well and cook gently for 8-10 minutes. Stir in the chopped mint.

6. Divide the spinach leaves between shallow bowls, top with the chickpea mixture and serve with some steamed rice or chunks of bread.

Note: This richly flavored dish makes an excellent accompaniment to a dry curry, or with a rice-based stir fry. It is particularly good served drizzled with a little plain yogurt - the sharp, creamy flavor complements the complex spices perfectly.