Chickpea and Spinach Stew (serves 5)
1 tbsp vegetable oil
3 garlic cloves, crushed
2 red onions, diced
¼ tsp cayenne pepper
1 tsp mixed spice
2 tins chickpeas, rinsed and drained
1 tin chopped tomatoes
40g tamarind paste
1.4 litre vegetable stock
Salt, sugar and pepper to taste
1. Fry the onion and garlic in the olive oil in a large saucepan for 5 minutes. Add the cayenne pepper and mixed spice, and cook for a further 2 minutes. Add all ingredients except the spinach and cook on a high heat, stirring occasionally, for 25 minutes.
2. Add the spinach, and cook for a further 6 minutes. Season to taste with salt, sugar and pepper, and serve!