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Chickpea Stew With Lemon and Spinach

A community recipe by jen

Not tested or verified by Nigella.com

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Introduction

This is a Bill Granger recipe that has become a firm favourite in our house. It can be served as either a main or side.

Ingredients

Serves: 4

Metric Cups

2 tablespoons olive oil
1 red onion (finely sliced)
3 cloves garlic (finely sliced)
2 teaspoons fresh ginger (grated)
1 green chilli (seeded and finely chopped)
1 teaspoon sea salt
2 cans chickpeas (drained)
1 teaspoon ground cumin
½ teaspoon turmeric (optional)
1 pinch of black pepper
1 tablespoon lemon juice
250 grams cherry tomatoes
100 grams baby spinach

2 tablespoons olive oil
1 red onion (finely sliced)
3 cloves garlic (finely sliced)
2 teaspoons fresh gingerroot (grated)
1 green chile (seeded and finely chopped)
1 teaspoon sea salt
2 cans garbanzo beans (drained)
1 teaspoon ground cumin
½ teaspoon turmeric (optional)
1 pinch of black pepper
1 tablespoon lemon juice
8⅚ ounces cherry tomatoes
3½ ounces baby spinach

Method

Chickpea Stew With Lemon and Spinach is a community recipe submitted by jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.

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.

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

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.

Add the garbanzo beans, 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.

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