spinach & chickpeas

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main courses | serves 4
1 In a pan, heat the olive oil and fry the onions, garlic and spices for about 4–5 minutes. Add the chickpeas and stock and cook for another 5 minutes. Add the spinach and cook for 2-3 minutes, until the spinach is wilted. Season and finish with a little lemon juice and extra-virgin olive oil

Recipe by Abigail Fawcett, Photography by Sam Stowell
• from Jamie Magazine issue 7

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ingredients

• 1 tbsp olive oil
• 1 red onion, sliced
• 2 garlic cloves, thinly sliced
• a large pinch each of cumin, chilli flakes and mustard seeds
• 1 x 400g tin chickpeas
• 100ml chicken or vegetable stock
• 800g spinach