bill granger chickpea stew

A delicious and hearty vegetarian stew, that's easy to prepare.


2 tablespoons Olive Oil
1 finely sliced Red Onion
3 finely sliced Garlic Cloves
2 teaspoons freshly grated Ginger
2 seeded and finely chopped green chilli's to taste
1 teaspoon sea salt
800 g tinned Chickpeas drained
1 teaspoon ground Cumin
½ teaspoon Turmeric optional
freshly ground Black pepper
1 tablespoon Lemon Juice
250 g Cherry Tomatoes
100 g baby English Spinach leaves

Heat a large deep frying pan over a medium to high heat.
Add the oil, onion, garlic, ginger, chilli and salt.
Cook, stirring, for 5 minutes, or until the onions are soft.
Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
Add the tomatoes and cook for another 2 minutes to soften.
Remove from the heat, stir through lemon juice and taste for seasoning.
Stir through spinach and set aside.