World Cuisine

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 25 g (1 oz) fresh root ginger, peeled and finely chopped
  • 1 teaspoon cumin seeds
  • 2 x 400 g (13 oz) cans chickpeas, rinsed and drained
  • 1–2 teaspoons ras el hanout
  • 500 g (1 lb) spinach, steamed and roughly chopped
  • 150 ml (¼ pint) water
  • sea salt and black pepper
  • 4 tablespoons thick, set yogurt, to serve

Heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic, ginger and cumin seeds and cook for 2–3 minutes to let the flavours mingle. Add the chickpeas and stir to coat well, then stir in the ras el hanout and add the spinach.

Pour in the measurement water, bring to the boil, then reduce the heat, cover and cook gently for 10–15 minutes to let the flavours mingle. Season to taste with salt and pepper. Serve as a snack or side dish with dollops of yogurt and chunks of fresh crusty bread, if liked.

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