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.

Cauliflower and Chickpea Curry (4)

1 organic cauliflower 2 tsp garam masala
3 medium onions, chopped coursely Good pinch chilli flakes
3 cloves garlic, finely chopped 1 tin chopped tomatoes
1” ginger, peeled & finely chopped 1 tin organic chickpeas, drained
2 tsps ground coriander 2 tbsps fresh coriander, chopped
2 star aniseed Butter
Small handful fresh curry leaves


  1. Break the cauliflower into large florets, removing tough stalks.
  2. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm.
  3. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown.
  4. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well.
  5. Add the cauliflower plus 100ml cold water.
  6. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked.
  7. Sprinkle in the chopped coriander and serve with steamed rice.