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    Chilli-spiced Chick Peas with Spinach and Nutmeg

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    Chilli-spiced Chick Peas with Spinach and Nutmeg

    Chick peas and greens is a classic Middle Eastern combination. Serve as a first course with pitta bread, or as a light lunch with a handful of cherry tomatoes and tzatziki.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 225g bag Waitrose Baby Spinach
    • 2 tbsp olive oil
    • 1 medium onion, finely sliced
    • ½ tsp crushed chillies
    • 1 tsp coriander seeds
    • 410g can chick peas, drained
    • ¼ tsp freshly grated nutmeg


    1. Rinse the spinach but do not drain. Place in a pan, add a pinch of salt, cover and cook for 3-4 minutes in the water that clings to the leaves. As soon as it wilts, tip it into a colander and leave to drain. Then squeeze dry to remove the moisture and set aside.
    2. Heat the oil in a large frying pan and gently fry three-quarters of the onion for 5 minutes. Stir in the chillies and coriander seeds and cook for 5 minutes until the onion is soft and golden. Add the chick peas and stir for 2-3 minutes until heated through. Stir in the spinach and reheat gently to blend the flavours. Pile onto plates and top with the remaining onion and the nutmeg. Serve with lightly toasted pitta bread.

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