Chickpea Stew

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 red onion, finely sliced
• 3 garlic cloves, finely sliced
• 2 teaspoons freshly grated ginger
• 2 green chilies, seeded and finely chopped
• 1 teaspoon sea salt
• 800 g canned chick-peas (drained)
• 1/4 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• fresh ground black pepper
• 1 tablespoon lemon juice
• 250 g cherry tomatoes
• 100 g baby spinach leaves

Recipe

• 1 heat a large deep frying pan over a medium to high heat.
• 2 add the oil, onion, garlic, ginger, chilli and salt.
• 3 cook, stirring, for 5 minutes, or until the onions are soft.
• 4 add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
• 5 add the tomatoes and cook for another 2 minutes to soften.
• 6 remove from the heat, stir through lemon juice and taste for seasoning.
• 7 stir through spinach and set aside while spinach wilts slightly, then serve.