Spicy chickpeas with tahini and spinach

Ingredients

• 1 x 400g can of chickpeas, drained
• 1 x T of olive oil or butter
• 1 x clove of garlic, finely sliced
• 1.5 x t cumin
• 1 x t paprika
• 1 x t cracked black pepper
• 1 x T tahini
• 1 x cup of spinach leaves
• Juice of 1/2 a lemon
• Plain yoghurt to serve if desired

Method

• In a large frying pan, heat the butter or oil over medium heat. Add the garlic and cook for a minute, then the spices and cook for a further minute
• Tip in the chickpeas and turn the heat up to hot. Cook five minutes until the chickpeas brown and char slightly, stirring constantly so they don’t burn.
• Mix in the tahini and swirl until it coats the chickpeas. Add the spinach and wilt it, then squeeze over the lemon juice. This is good with a dollop of yoghurt and stuffed into a pita pocket.

About this recipe

You know those grey rainy Sunday days in winter that feel a bit blah and uninspiring? Yes, me too. Perhaps today is even one of them. This chickpea concoction can help somewhat with zippy lemon and warm spices. It fits in well with many of the thing you might be craving on such a day…popped on top of some hot buttered toast or stirred in with some fluffy rice. I particularly like it stuffed into a toasted pita bread and munched in front of telly, followed by a hot cup of tea. Even better, it makes 2-3 serves, so you’ve already got yourself out of a Sunday task….leftovers for working Monday lunch, sorted. Enjoy 💚