This is an easy & satisfying meal you can whip up in under 20 minutes. It’s really tasty and filling and keeps well refrigerated for up to two days.
Chick peas are an excellent source of plant protein and are high in fibre which means they’re super filling and super good for your digestive system. Both the spinach & chick peas are good source of iron, magnesium and B vitamins all of which support good energy, mood balance and build our bodies resistance to stress – not bad for a low cost meal made with store cupboard ingredients.
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1 level tsp of cumin powder/seeds
½ tsp paprika
1 tbsp tomato puree
1 can chick-peas, (pref. organic), drained & rinsed
1 large bag baby leaf spinach
250ml of veg/chicken stock
Pinch of sea salt & black pepper
Heat the olive oil in a large saucepan over medium heat and add the onion. Fry lightly for a few minutes until softened. Add the garlic, cumin, paprika, tomato paste and a pinch of salt. Gently stir fry ingredients for a few minutes. Add the chickpeas and stock and bring to a simmer. Cover pan, reduce the heat, and simmer for 10 minutes.
Add the spinach, one handful at a time, stirring until each portion of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for few minutes. Add some ground pepper and a good squeeze of fresh lemon juice.
Serving Suggestion: – Serve on a small bed of whole wheat cous cous as a vegetarian meal or alongside a cod fillet or breast of chicken.