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Chickpeas & Spinach With Yogurt

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Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 25 g fresh root ginger peeled and finely chopped
  • 1 teaspoon cumin seeds
  • 2 x 400 g cans chickpeas rinsed and drained
  • 1½ teaspoons ras el hanout
  • 500 g spinach steamed and roughly chopped 150 ml water
  • sea salt and black pepper
  • 4 tablespoons thick set yogurt, to serve

Instructions

  • Heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic, ginger and cumin seeds and cook for 3 minutes to let the flavours mingle.
  • Add the chickpeas and stir to coat well, then stir in the ras el hanout and add the spinach.
  • Pour in the measurement water, bring to the boil, then reduce the heat, cover and cook gently for 10–15 minutes to let the flavours mingle.
  • Season to taste with salt and pepper.
  • Serve as a snack or side dish with dollops of yogurt and chunks of fresh crusty bread, if liked.

Notes / Tips / Wine Advice:

For chickpeas & kale with yogurt,

replace the spinach with 500 g curly kale, trimmed, steamed and roughly chopped, and follow the recipe as for Chickpeas & spinach with yogurt.
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Course Vegetables
Cuisine Arabic / Moroccan
Diets Vegetarian