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I have to admit to an almost obsessive need to create recipes that pack the biggest flavour punch for the absolute least effort, and I think I’ve cracked it with this one. I could eat this any time of the day, week or year and be happy. Add a blob of Greek yogurt and a flatbread on the side for perfection.
SERVES: 2 generously
KITCHEN TIME: 10 mins prep, 30 mins cooking
INGREDIENTS:
1 red onion, finely sliced
1 garlic clove, finely grated
1 tsp each of cumin, coriander and turmeric
½ tsp cayenne pepper or hot chilli powder (or more to taste)
1 tin of chickpeas, drained and rinsed
1 tin of chopped tomatoes
1 gluten-free vegetable stock cube
Juice of ½ a lemon
A good pinch each of salt and pepper
200ml water
A couple of big handfuls of spinach, rinsed
PREP TIP: This is even better the next day so if you have a busy week ahead make a batch ahead on a Sunday and it will make a very quick and tasty midweek supper.
METHOD: Sauté the onion and garlic gently for a couple of minutes in a large saucepan until they have softened. Add the spices and stir for a further 30 seconds before adding the chickpeas and tomatoes. Stir well. Then crumble in the stock cube, add the lemon juice, water and season well. Simmer gently for around 25 minutes. If it looks to be reducing too much add a little more water. Stir in the spinach, let it wilt for a minute or two, and it’s ready to demolish.
SERVING TIP: I’ve already given the game away in the intro, but a blob of Greek yogurt and a flatbread are my usual sides!