Spinach with Chickpeas (4)

1 lb fresh young spinach 1 heaped tsp ground cumin
6 tbsps extra virgin olive oil 1 tsp sherry vinegar
4 garlic cloves, peeled 1 400g tin organic chickpeas, drained & rinsed
2 slices bread, crusts removed Coarse sea salt & black pepper

 

  1. Wash the spinach and pat dry with paper towels. Shred
  2. Heat 4tbsps of the oil in a frying pan. Add the garlic cloves and the bread and fry until brown. Transfer to a mortar. Add a few pinches of the sea salt and pound to a paste.
  3. Stir in the cumin , vinegar and 2 tbsps water.
  4. Heat the remaining tbsp oil in a wok over a high heat. When very hot add the spinach leaves and stir fry for 2-3 minutes until wilting, stirring frequently
  5. Add the chickpeas and 7 fl oz cold water. Season with salt & pepper.
  6. Bring to a simmer then stir in the pounded bread and garlic paste. Cook over a gentle heat for 15 minutes until very thick and pulpy.
  7. The flavour improves if left overnight and then reheated.

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