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