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Spinach and chickpeas with bread
Fruit and vegetables
3–4
garlic
cloves, crushed, or 2 tbsp
garlic
pureé
2cm/1in fresh root
ginger
, peeled and finely chopped
150g/5½oz frozen
spinach
, defrosted and drained (or fresh or tinned, or chopped kale)
½ lemon, juice only, or 1 tbsp bottled
lemon juice
, to serve
Tins, packets and jars
400g tin
chickpeas
or cannellini beans, drained and rinsed (any tinned beans will do)
Cooking ingredients
4 tbsp olive oil (or vegetable, sunflower or
rapeseed oil
)
1 tbsp ground
paprika
1 tbsp ground
cumin
½ tsp ground
turmeric
400ml/14fl oz
vegetable stock
salt and freshly ground
black pepper
Other
100g/3½oz
bread
(any
bread
will do), torn into chunks
Back to recipe
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