Spinach and chickpeas

I like this as it is a store cupboard recipe, from Jack Monroe. I’ve changed it a little, to get rid of the chopping and as the original recipe added bread. I think you could throw in other ingredients (such as frozen vegetables) if you wanted or make it less spicy. I serve it with ready cooked rice (bought in a pouch and heated in the microwave).

You will need:

• Large frying pan

• Teaspoon

• Tablespoon

• Measuring jug

• Sieve

Ingredients:

• 4 tablespoons of olive oil (or other vegetable oil)

• 400g tin chickpeas or cannellini beans

• 2 tablespoons of garlic paste or 1 teaspoon of asafoetida powder

• 1 teaspoon of ginger paste (or a frozen ginger cube)

• 1 tablespoon ground paprika

• 1 tablespoon ground cumin

• 1/2 teaspoon ground tumeric

• 150g frozen spinach, defrosted and drained (or fresh spinach)

• 400ml vegetable stock

• Salt and pepper to season

• 1 tablespoon bottled lemon juice (or half a lemon, juiced)

Start cooking:

1. Put the chickpeas or beans in a sieve and rinse them under cold water.

2. Make up the stock according to the packet instructions.

3. Heat the oil on a medium heat in a frying pan.

4. Add the chickpeas/ beans, garlic, ginger, paprika, cumin and tumeric and cook for 3 to 4 minutes, stirring. If it starts to stick, add a little of the stock.

5. Add the spinach and stir well.

6. Add the stock and a little salt and pepper (about half a teaspoon each) to season.

7. Turn up the heat high, to bring to the boil.

8. Reduce the heat to low and simmer for about 20 to 30 minutes.

9. Add the lemon juice just before serving.

10. Serve (hot or cold) with your choice of side dish (rice, naan etc).