Quick, easy, healthy – Spiced chickpea & spinach stew

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I never made a conscious decision to eat less meat and I don’t class myself as a vegetarian at all, but slowly over the past few years my diet has become 90% veggie. When I first moved out from home as a working adult and got into cooking, I started making more vegetarian dishes because they were cheaper, often quicker and I didn’t like cooking with meat. I hate chopping it and dealing with it raw, and actually I didn’t miss it when I ate it less.

As if anyone else needs to rave about chickpeas or talk about how good they are a veggie meal staple, but I’m gonna do it anyway. I LOVE THEM. I love chickpea curry more than any other curry these days and I make it frequently- but perhaps too frequently. I decided to try something different with them and take a break from the chickpea and lentil dhal I was having a relationship with (a very committed, happy relationship) and this was born.

I tried to base this on a recipe I found online but then couldn’t find it again to copy when I was in the kitchen, so I just chucked in whatever I fancied and it tasted heavenly.

Ingredients:

1 onion chopped

400g canned chickpeas (drained and washed)

400g chopped tomatoes

25ml water

One big handful of raisons

1 tsp of cayenne pepper (or two if you like things really spicy)

1 tsp of cumin

1 tsp coriander ground

A shake of basil

Two big handfuls of fresh spinach

Some grated beetroot (I put about 50g in because it’s an easy healthy extra, but you could use more or none)

1 roasted and chopped tomato

Method:

Roast a tomato for about ten minutes on a low heat in the oven.Brown the onion for a few minutes with a splash of oil, then mix in the cumin, coriander and cayenne. I also add a pinch of salt but you don’t have to. Mix this up for 30 seconds, then add in your chopped tomatoes and water and chuck in some basil. Chop your roasted tomato up small and chuck it in (I think roasted tomatoes make everything taste better) and let everything simmer for about 4 minutes.

Then chuck in the raison, spinach and beetroot and leave to cook for another 10 minutes on a low heat. It should thicken slightly, but should keep a liquidy bast. I served mine with toasted pitta bread but this would go with rice too.

I doubled all of these ingredients and got 5 portions out of it- it’s perfect for batch cooking for your lunch. ENJOY.