Spiced chickpeas with tomatoes and spinach

Name: Spiced chickpeas with tomatoes and spinach
Ingredients: wedge of lemon, to serve; sea salt and freshly ground black pepper; a pinch of chilli powder or cayenne; 2 garlic cloves, finely chopped; ½ tsp ground cumin; ½ tsp coriander seeds; a pinch of ground turmeric; 1–2 spoonfuls of Greek yoghurt or labneh, to serve; 1 medium onion, finely chopped; 3 large tomatoes, roughly chopped, or 1 x 400 g tin of plum or chopped tomatoes; 1 tsp vinegar (optional); splash of water/stock (optional); 1 x 400 g tin of chickpeas, drained and rinsed; 2 tbsp vegetable oil; pita bread or other flatbread, to serve (optional); 2 large handfuls of fresh spinach, washed; a pinch of sugar (optional)

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

Here is one of the most popular reader recipes from The Ultimate Student Cookbook, a book I worked on many years ago with a team assembled by my friend and mentor Fiona Beckett, and I still make it to this day. A staple for autumn and winter evenings when you need something really spicy and comforting to warm the soul.<

Ingredients

Main course
Spicy
Winter
Autumn
Vegetarian

Ingredients

Method