Sunday, March 30, 2014

Recipe: Spiced Chickpea and Spinach Soup

So this dish is vegan, and yet I happily fed the South African boyfriend this with nothing but praise and requests for second helpings! Had to double check that hell hadn't frozen over, and that there weren't any flying pigs going over on my way to work the other day. It is spiced similar to Moroccan dishes I suppose- with cinnamon, and mix of tangy flavours (tamarind) with sweet tomatoes/ sugar to taste. If you have any leftovers of this it goes really well chucked into a tagine or curry actually.

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
250g spinach
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!

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