Chickpea & Spinach Stew

This is a great for a quick and tasty mid-week dinner.  I normally serve the stew with some brown rice or a flat bread. The fresh chilli's give the recipe a nice kick but if you are not keen on spicy food then remove the seeds from the chilli's.


2 tbsp Olive Oil                                                1 finely sliced red onion

2 finely sliced garlic cloves                                2 tsp freshly grated ginger

2 finely chopped green chilli's                           1/4 tsp sea salt

380g carton of organic chickpeas,  drained        1 tsp ground Cumin

½ teaspoon turmeric                                        freshly ground Black pepper

1 tablespoon lemon Juice                                 1 x 400g tin of chopped tomatoes

150g baby spinach leaves


To cook:

Heat a large deep frying pan over a medium to 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, stir well and and cook for another 3 minutes to heat through.

Remove from the heat, stir through lemon juice and taste for seasoning.

Stir through spinach and serve.