Comforting spinach and chickpeas

• portioner: Serves 4

Ingredienser

light olive oil, to fry

1 onion, finely chopped

1 ½ teaspoons cumin seeds

1 ½ teaspoons coriander seeds

4 garlic cloves, crushed

½ teaspoon ground allspice generous pinch of freshly grated nutmeg sea salt and freshly ground black pepper

2 x 400g cans of chickpeas, drained and rinsed

500ml gluten-free vegetable stock

500g spinach, roughly chopped

5 tablespoons lemon juice, or to taste extra virgin olive oil

Vejledning

Heat 2 tablespoons light olive oil in a large saucepan over a medium heat. Add the onion and fry for around 10 minutes, until it starts to

soften.

Toast the cumin and coriander seeds in a dry pan over a low heat for a minute or so, until their aromas are released. Grind the seeds in a mortar and pestle or a spice grinder and add to the onion with the garlic, allspice, nutmeg and ½ teaspoon pepper. Fry for a couple of minutes, then add the chickpeas and stock. Cover and simmer for around 30 minutes, or until the chickpeas are plump and soft.

Add the spinach (you may need to add it in batches and wait for each batch to wilt), lemon juice, 1 teaspoon salt and 2 tablespoons extra virgin olive oil. Cook for 5-10 minutes, depending on how you like your spinach, then taste and adjust the seasoning, adding more lemon juice if you want.