These Brothy Chickpeas and Spinach make a light and tangy stew. That touch of lime juice at the end makes this dish perfect for a warm and comforting summer meal. Enjoy over some rice, couscous or quinoa.
Serves : 4 – 6
Prep Time : 5 – 10 MINUTES
Cooking Time : 15 – 20 MINUTES
Ingredients
Method
– Bring a pot of a water to a boil, and add the the spinach. Simmer for 5 minutes until fully thawed, then drain and set aside to cool.
– Heat the oil in a pot over medium heat and add the garlic. Sauté until fragrant, then add the chickpeas. Stir to combine and season with salt, black pepper, cumin and lime zest.
– Add the coconut milk and stock (or water) and stir to combine. Taste, and season with more salt if needed.
– Bring mixture to a boil, then reduce to a simmer. Squeeze all the excess water out of the spinach and add to the mixture. Stir to combine then leave mixture to simmer and infuse for 15 minutes. If it gets too thick, add a little more water.
– Taste and season with more salt if needed. Then take off the heat and stir in the lime juice.
– Serve with a side of rice, quinoa or some crusty bread.
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