Spinach and chickpeas

Starter: serves 2-4. Total time: 30 minutes

If you prefer, you can cook your own chickpeas. Tinned do guarantee to be creamy without any hint of chalkiness, though with this many spices in tow you probably won't be able to tell the difference between the beans.

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
lemon juice

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.