Spinach and chickpeas with bread
- 4 tbsp olive oil (or vegetable, sunflower or rapeseed oil)
- 400g tin chickpeas or cannellini beans, drained and rinsed (any tinned beans will do)
- 2 tbsp garlic paste
- 2cm/1in fresh root ginger, peeled and finely chopped
- 1 tbsp ground paprika
- 1 tbsp ground cumin
- ½ tsp ground turmeric
- 100g/3½oz bread (any bread will do), torn into chunks
- 150g/5½oz frozen spinach, defrosted and drained (or fresh or tinned, or chopped kale)
- 400ml/14fl oz vegetable stock
- salt and freshly ground black pepper
- ½ lemon, juice only, or 1 tbsp bottled lemon juice, to serve
Heat the oil in a frying pan. Add the chickpeas, garlic, ginger, paprika, cumin and turmeric, and cook for 3–4 minutes. If it starts to stick to the bottom add a little stock.
Add the bread and spinach and stir well. Add the stock, season with salt and pepper, and bring to the boil. Reduce the heat and simmer for 20–30 minutes.
Squeeze in the lemon juice just before serving hot or cold.
You can use dried beans instead of tinned, but make sure you soak them overnight then boil them the following day according to the packet instructions before adding them to the dish. You can make garlic paste ahead of time and freeze it in ice cube trays: put a bulb of garlic into a food processor with a touch of water and blend it to a paste (you can do the same with the fresh root ginger).