Moroccan spice chickpeas and spinach
North Sydney is a nutritional wasteland.
There are hundreds of cafes and several food courts. All the cuisines of the world are represented. There is even an iku. And they all serve crap.
So, I take my lunch to work. And that requires time management and endless organisation. I rely heavily on beans and pulses. And I’m always on the lookout for good recipes, especially ones that yield more than 1 lunch.
This recipe is a perfect example. Spicy chickpeas = lunchtime satisfaction. It comes from one of my favourite blogs, Cook Republic. Each post makes me weep with envy at the sublime gorgeousness of the photography and styling. I want to pin everything I see! And the creator of the blog, Sneh Roy, is a Pinterest goddess. Her boards are impeccably curated. I felt a bit light-headed the first time I checked them out.
Anyway, Cook Republic. Sneh is a photographer, illustrator and food stylist as well as a clever recipe designer and the blog is where this all comes together. In the post for this recipe she describes a market in Bombay that she used to visit as a child. It’s a charming story, the images are lovely and the recipe is easy and inviting.
Morrocan spice chickpeas & spinach
2 tbs olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 small red chilli, seeded and finely chopped
2 tablespoons Moroccan Spice (see below)
salt and pepper to taste
1/2 cup tomato paste (I used 1 sachet, which was plenty)
2 cups spinach leaves, coarsely chopped
400g can chickpeas, rinsed and drained
juice of half a lemonhandful of coriander leaves to garnish
Heat oil in a large frying pan over medium heat. Cook onion, garlic and chili for about 5 mins until soft. Add Moroccan spice. Mix well.
Add tomato paste. Cook for a minute. Add the spinach and chickpeas. Cook, stirring occasionally until spinach has wilted (about 3 to 4 mins). Remove from heat.
Stir in the lemon juice. Season with salt and pepper. Garnish with coriander. Serve hot with bread and a dollop of natural yoghurt.
5 tbs ground cumin
5 tbs ground coriander
1 tbs ground cinnamon
1 tb allspice
1 tb ground paprika
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground turmeric
Combine all ingredients in a dry bowl. Mix well. Store in air tight container in a cool corner of your pantry for a month or two. Use as required.
Beautiful! Quick! 2 lunches!
A big success and a handy addition to the lunchtime (and late dinner) repertoire. I think it would be delicious with roasted pumpkin and some preserved lemon as well. The first time I made it I served it with a handful of broccoli sprouts from the N Syd markets (the one morning a month when the place is not a nutritional nightmare). It’s a very accommodating dish!