UK Independent


3 tbsp of oil, vegetable or sunflower

1 tsp small black mustard seeds, heaped

1 tsp cumin seeds, heaped

800 g of tinned chickpeas, undrained weight

Frozen chopped spinach, 8 blocks

¾ tsp turmeric powder

Salt, to taste

1½ tsp ground cumin, mixed with 1½ tsp of ground coriander

Chilli powder, to taste

1 handful of fresh coriander, chopped


Drain the chickpeas from the tins and set aside. 

Put the oil in a saucepan that will be large enough for all the chickpeas. 

Put it on a medium heat until the oil is hot. Test this by adding a few mustard seeds. 

If they fizzle and pop the oil is ready.

Add the salt, chilli powder, coriander, cumin powder and turmeric powder and stir through with a fork. 

Add the blocks of chopped spinach and a few tablespoons of water and then cover the pan and leave on a medium heat for about 15 minutes. 

The spinach should then be soft.

Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like these mini seeded pitta breads.

Recipes and guide courtesy of Great British Chefs.  Visit their site for more delicious spinach recipes