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| 2 | cloves | garlic, crushed | | 1 | teaspoon | cumin seeds | | 3 1/2 | cups | spinach | | 15 | ounce can | chickpeas | | 1 | pat | butter | | | to taste | salt and pepper | | 1 | | onion, sliced | | 2 | tablespoon | olive oil |
| directions | 1. Heat the oil in a large frying pan or wok over low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until softened but not coloured. Add the garlic and cumin seeds and cook, stirring constantly for another minute.
2. Add the spinach, in batches, stirring until the leaves begin to wilt. Fresh spinach leaves collapse down dramatically on cooking and they will all fit into the pan.
3. Stir in the chickpeas and butter and season to taste with salt and pepper. Reheat until just bubbling, then serve immediately. Drain off any pan juices, if you like, but this dish is rather good served with a little sauce. |
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