Chilli-Garlic Chickpea & Spinach Warm Pot

Per serving

Calories

361

Protein

17 g

Carbs

53 g

Fat

9 g

Fibre

14 g

Vitamins and minerals, % of a day’s needs

• Iron48%
• Vitamin D0%
• B120%
• Zinc25%
• Magnesium42%
• Omega-318%
• Folate56%
• Calcium26%
• Potassium32%
• Vitamin C74%
• Riboflavin19%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 260 g Chickpeas, drained
• 250 g Fresh spinach
• 250 g Canned tomatoes
• 100 g Onion
• 4 Garlic cloves
• 2 tsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Chilli flakes
• 1 tbsp Lemon juice
• 15 g Fresh parsley
• 1 tsp Salt

Method

1. 1

   Dice the 100g of onion, slice the 4 cloves of garlic, drain the 260g of chickpeas and chop the 15g of fresh parsley. Everything after this happens in one pan.

2. 2

   Warm 2 tsp olive oil in a wide pan over medium heat, add the diced onion and cook for 3 minutes, until it turns translucent at the edges, then add the sliced garlic and cook for 1 minute more.

3. 3

   Stir in 1 tsp ground cumin, 1 tsp smoked paprika and 1 tsp chilli flakes and cook for 1 minute, until they smell toasted rather than dusty. Add the 250g of canned tomatoes and 1 tsp salt and simmer for 3 minutes, until the sauce darkens and thickens.

4. 4

   Tip in the 260g of drained chickpeas and stir to coat, crushing about a quarter of them against the side of the pan so the sauce thickens around the rest. Simmer for 3 minutes.

5. 5

   Add the 250g of fresh spinach a handful at a time, folding each through until it collapses, about 2 minutes in total. Take the pan off the heat.

6. 6

   Stir through 1 tbsp lemon juice and the chopped parsley and eat straight from the pan while it is hot. It keeps 3 days chilled and reheats without splitting; it also freezes well for a month.