Saturday, February 11, 2012

Chickpeas with Spinach, Raisins and PIne Nuts

6 T olive oil
1 small onion, sliced
1 clove garlic, chopped
3 cups peeled and cubed potatoes
2 t cumin seeds, lightly crushed
2 t paprika
1 t chili powder
1 14 oz can chickpeas
2/3 c vegetable stock
1 lb fresh spinach leaves
1/3 c raisins
pinch grated nutmeg
juice of 1/2 lemon
2 1/2 T pine nuts, toasted
olive oil to drizzle

Heat 4 T oil in skillet and fry the onion and garlic for 5 minutes until softened. Add the potatoes and spices and fry for 10 minutes until golden. Add the chickpeas, their liquid and the vegetable stock. Cover and simmer for 10 minutes until the potatoes are cooked.
Meanwhile, trim and wash the spinach and roughly shred. Heat the remaining oil in a large pan. Stir fry the spinach for 3-4 minutes until just wilted. stir into the potatoes, with the raisins and cook for 2 minutes. Season with the nutmeg, some salt and pepper and squeeze a little lemon juice over. Top with pine nuts, drizzle with olive oil.

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