A favourite, tried and true, quick and easy Chickpea Casserole. You really cannot go wrong with this one.
2 large onions chopped
4 tablespoons olive oil
2 tablespoons ground cumin
2 x 400g cans chickpeas, drained
300ml vegetable stock
Juice of 1 lemon
500g (a bunch) fresh spinach, roughly chopped
Salt and pepper
Sauté the onions in the olive oil in a large pan over a medium heat until softened. Add the cumin and garlic, stir and cook for 1 minute.
Add the drained chickpeas, vegetable stock and lemon juice. Cover and simmer for 20 minutes. Add the chopped leafy greens and season with salt and pepper. Mix well and cook for a further 7 minutes – until the greens wilt down.
Serve hot, at room temperature or cold. It tastes even better tomorrow when the flavours have developed.
