Moroccan spiced spinach and chick peas

Recipe from: 29 June 2011

Ingredients 13
Servings 6
Time 20 mins

Ingredients

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

Method

35 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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