Spinach and chickpeas

Prep time less than 30 mins

Cook time less than 30 mins

Serves 6

Dietary Vegetarian

From Housecall

Method

Heat the olive oil in a frying pan over a medium heat. Fry the bread for about 5 minutes until golden brown all over, then add the garlic and cumin and cook for 1 more minute until the garlic is nutty brown.
Transfer to a mortar and pestle or food processor along with the vinegar, and mash to a paste.
Return the bread mixture to the pan and add the drained chickpeas.
Stir until the chickpeas have absorbed the flavours and are hot, then season with salt and pepper. If the consistency is a little thick, add some water.
Add the spinach and cook until just wilted, check the seasoning and serve.

3 garlic cloves, sliced thinly

450g/1lb fresh spinach, washed

2x400g/14oz cans cooked chickpeas, rinsed and drained

sea salt and black pepper

1 heaped tsp cumin

6 tbsp olive oil

1 tbsp red wine or sherry vinegar

3 slices white bread, crusts removed, cut into small cubes

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