Chickpeas with Tomatoes and Spinach Recipes

Ingredients :

3 aubergines, cut into 1 inch pieces

4 tbsp olive oil

1 onion, chopped

4 garlic cloves, crushed

1/2 inch piece of fresh root ginger, grated

1 red chili, deseeded and chopped

2 tsp ground cumin

2 tsp ground coriander

13 oz cans chickpeas, drained and rinsed

13 oz cans chopped tomatoes

4 fl oz water

1 lb small spinach leaves

salt and pepper

1. Put the aubergines into a colander, sprinkle with salt and drain for 60 minutes, then rinse them well and dry thoroughly.
2. Heat the oil in a large frying pan, add the aubergines in batches and cook till browned on the outside and tender inside, drain.
3. Add a little oil to the pan, when it is hot, add the onion and fry until soft and golden.
4. Adding garlic, ginger, chili when it is almost done.
5. Stir in the cumin and coriander for 30 seconds then return the tomatoes and their juice and the measured water.
6. Simmer for 15 minutes.
7. Add spinach, add more water if necessary, boil, cook for 1-2 minutes until the spinach wilts.
8. Season to taste and ready to serve.

Serves 4

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