Serves 4, cooking time 15 minutes
Ingredients
2 Tbs olive oil
1 red onion – finely sliced
3 garlic cloves – finely sliced
2 tsp ginger – freshly grated
2 green chilli’s – seeded and finely chopped
1 tsp sea salt
800g tinned chickpeas – drained
¼ C water
1 tsp ground cumin
½ tsp turmeric
pepper
1 Tbs lemon juice
250g cherry tomatoes
100g baby spinach leaves
Method
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, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates. Add the tomatoes and cook for another 2 minutes to soften.
Remove from the heat, stir through lemon juice and taste for seasoning. Stir through spinach and serve with warm pita bread.
