Extra virgin olive oil
550g fresh young spinach leaves, washed and dried
2 garlic cloves, peeled and finely chopped
2 shallots, peeled and finely chopped
Half tsp ground cumin
Half tsp ground coriander
A few filaments of saffron, ground
150g tinned chickpeas
300g tomatoes, skinned and diced
sea salt, black pepper
Heat a tablespoon of olive oil in a frying pan and cook the spinach in batches until it wilts, adding more oil as necessary. Reserve it in a bowl. Pour off any excess water before adding it to the chickpeas.
In a medium-size saucepan cook the garlic and shallots in a little olive oil until soft. Add the spices and chickpeas and cook for one minute. Add the spinach, tomatoes and seasoning. Cover the pan and braise over a low heat for 10 minutes.
Add another spoon of olive oil and cook uncovered for a further 10 minutes. Adjust the seasoning and sharpen with lemon juice.Reuse content