Moroccan Chick Peas with Spinach

Moroccan Chick Peas with Spinach

Serves 4

3 pts per serving

Core recipe

2 medium onions, chopped

frylight

1 tsp cumin seeds

2 cloves garlic, crushed

½ tsp ground ginger

½ tsp ground cinnamon

1 tsp ground coriander

300ml veg stock

2 x 400g cans chick peas, drained

4 ripe tomatoes, skinned and chopped

250g fresh spinach, washed ( or defrosted frozen)

Spray a deep saute pan with frylight and heat on a medium heat.  Add the onions and cook, stirring for 5 mins until turning brown.  Stir in the cumin seeds and garlic and cook 1 min.

Add rest of spices and mix well. Pour int the stock, bring to a simmer and add the chick peas and tomates.  Simmer uncovered for 20 mins.

Meanwhile roughly shred the spinach, put into a large pan and cook 2-3 mins until wilted, drain well.  Add to the chick peas and cook 2-3 mins.  Season if required and serve.