Chickpea stew with lemon and spinach

Perfect for vegetarians, a spicy chickpea dish from Bill Granger
By Bill Granger
Chickpea stew with lemon and spinach
  • Rating:
  • Serves: 4 as a main or 8 as a side
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 3 cloves garlic, finely sliced
  • 2 tsp freshly grated ginger
  • 1-2 green chillies, seeded and finely chopped
  • 1 tsp sea salt
  • 2 x 400g cans chickpeas, drained
  • 1 tsp ground cumin
  • 1/2 tsp turmeric, optional
  • freshly ground black pepper
  • 1 tbsp lemon juice
  • 250 g cherry tomatoes
  • 100 g spinach leaves

Method

1. Heat a large deep frying pan over a medium-high heat. Add the oil, onion, garlic, ginger, chilli and salt. Cook, stirring, for 5 minutes, or until the onions are soft.

2. Add the chickpeas, 80ml 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.

3. Remove from the heat, stir through lemon juice and taste for seasoning. Stir through the spinach leaves. Serve.

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