Moroccan spiced spinach and chick peas

Recipe from: 29 June 2011

Ingredients 13
Servings 1
Minutes 20 mins


Serving Change
  • enough olive oil to cover the bottom of a small heavy pot
  • 2
    chickpeas, drained and rinsed
  • 475
    peeled tomatoes, squashed to a pulp or liquidised in a blender
  • 1
    tomato paste
  • 8
    dates, de-seeded and chopped roughly
  • 4
    cloves of garlic finely chopped
  • 1
    cinnamon powder
  • 2
    smoked paprika
  • 3
    ground coriander
  • 3
    whole cumin
  • a handful of chopped mint
  • 1
    large packet of baby spinach, rinsed well
  • a good grinding of pepper


20 mins
 In a heavy bottomed pot, heat just enough olive oil to cover the bottom. Brown your onion and garlic until it’s nice and soft.
Add the cinnamon, paprika, chicken stock, black pepper, coriander and cumin and stir fry in the pot with your onions for two minutes to release all of the beautiful flavours and aromas.
Now add the chick peas, squished tinned tomatoes, dates and tomato paste.
Bring to the boil and add the fresh mint and water. Reduce to a simmer on your stove for about 20-25 minutes.
Add the washed baby spinach, stir it in and cook uncovered for another 10 minutes.
Taste for seasoning and then serve with the rest of your Moroccan Meal.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.

Read more on: boil  |  chickpeas


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