Chickpeas & Spinach With Yogurt
Equipment
Ingrediënten
- 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
Instructies
- 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.--------------------------------------------------------------------------------------------------
