Wednesday, April 9, 2008
Rosario's Spinach and Chickpea Stew
Rosario sent me a new recipe this week and yesterday we tried it for dinner. It was a winner Ro! We both loved it!
Spinach and chickpea stew
Serves 3 - prep time 10 mins, cooking time 30 mins
2 tablespoons olive oil
1 medium onion, finely sliced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 level teaspoon chilli flakes or chili powder
Couple of cloves of garlic, chopped
400 g tinned chopped tomatoes
400 g tinned chickpeas
150 spinach (baby leaves preferred, but could be regular spinach)
salt and ground black pepper
Yogurt (thick set if possible)
Warm Middle Eastern flatbread (like pita)
Pour the oil into a medium lidded saucepan and gently cook the onion for about 10 mins, covered, stirring periodically to prevent burning. Add the cumin, coriander, chilli and garlic and cook for a minute longer, stirring.
Add the tomatoes and cook for a further 5 - 10 mins, until reduced, stirring periodically so it doesn't burn.
Rinse the chickpeas well then drain. Add them (and some boiling water, if necessary, if too reduced) to the pan. Season with salt and pepper. Cook for some 10 mins longer.
Add the spinach in stages (torn into smaller pieces if not baby spinach), so that you make room for more as it wilts. Stir it in as you add it.
As soon as all the spinach has wilted, serve warm with a dollop (or more, to taste) of yogurt and warm flatbread.