Morrocan chickpeas with spinach. Serves 4
2 medium onions, chopped
12 sprays olive oil fry light
1 tsp cumin seeds
2 cloves garlic, crushed
1/2 tsp ground ginger
1/2 tsp ground cinamon
1 tsp ground coriander
300ml vegetable stock
2 x 400g cans chickpeas, drained
4 ripe tomatoes, skinned and chopped
250g spinach, washed
1. Heat a deep saute pan on a medium heat, spray 12 times with fry light. Add onions, cook stirring for about 5 minutes or until turning brown. Stir in cumin seeds and garlic and cook for another minute.
2. Add the rest of the spices and mix well. Pour in the vegetable stock, bring to simmer, and stir in the chickpeas and chopped tomatoes. Simmer uncovered for 20 minutes.
3. Meanwhile roughly shred the spinach. put into a large saucepan and cook 2 - 3 minutes until wilted. Drain well through a sieve. Add to the chickpeas and cook for 2 - 3 minutes, season if needed.
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