lemon chickpeas with spinachrating:
2 tbsps groundnut oil
2.5cm piece of fresh ginger, peeled and finely chopped
3 garlic cloves, minced
1 red chilli, deseeded and minced
1 tsp ground coriander
1 tsp ground cumin
400g tin of chickpeas, drained and dried (go on - use dried; soak overnight, boil for 4 hours)
zest and juice of half a lemon
400g tin of chopped tomatoes
225g spinach leaves, washed and roughly chopped (I wouldn't chop them personally)
salt and black pepper
heat oil in large pan over medium heat, and add ginger, garlic, chilli and spices. Sauté without colouring for 1-2 mins, stirring well; take care not to burn (yourself or foodstuffs). Tip in chickpeas and lemon zest, and stir well. Add tomatoes. Bring to boil, then simmer for 15 minutes.
add spinach and lemon juice and continue cooking for 2-3 minutes. Taste for seasoning and serve warm.