Moroccan chickpeas with spinach

SERVES: 4
PREPARATION TIME: 10 MINUTES
COOKING TIME: 35 MINUTES
Calories/seving: 218
WWpoints per servng: 4

• 2 medium onions, chopped
• 1 tablespoon cumin seeds
• 2 garlic cloves, crushed
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cinnamon
• 1 tavlespoon ground coriander
• 30ml (1 1/2fl oz) vegetable stock
• 2 x400g cans chickpeas, drained
• 4 ripe tomatoes, skinned and chopped
• 250g (10oz) spinach, washed
• olive oil spray
• salt and freshly ground black pepper

1. Preheat a large frying pan or wok and spray with a little olive oil spray. Add the onions and cook for 5 minutes until browned. Stir in the cumin seeds and the garlic and cook for
a further minute.
2. Add the remaining spices and mix well. Pour in the vegetable stock, bring to simmer then stir in the chickpeas and chopped tomatoes. Simmer, uncovered, for 20 minutes. Meanwhile roughly shred the spinach, put into a large saucepan and cook for 2-3 minutes until wilted. Drain well through a sieve. Add to the chickpeas and cook for 2-3 minutes. Season with salt and black pepper, and serve.

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