Saturday, 26 September 2009

Spicy Spinach and Chick Peas


25g butter
1tbsp coriander seeds, crushed
1tbsp mustard seeds
1 large onion, chopped
2 garlic cloves, crushed
2 x 15oz cans chick peas, drained
1tsp turmeric
1kg fresh spinach, wilted in 1tbsp olive oil
Salt and freshly ground pepper

Melt the butter in a saucepan, add the coriander seeds, cumin and mustard seeds and cook gently, stirring for about 3 minutes. Keep the heat low to avoid burning.

Add the onion and garlic to the pan and continue to cook for 15 minutes, until the onion is softened. Stir in the chick peas and turmeric and cook for 5 minutes, until thoroughly hot.

Add the spinach to the pan and heat through.

Season and serve.

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