Chickpea & spinach chermoula stew and dip…

 I was pondering what to make for my lunch this week, I had chermoula in mind, plus Suzanne’s post, and spinach to use…so an amalgamation was born…
 Spinach and chickpea chermoula stew 

Ingredients 

1 x 400g can chickpeas, drained and washed 

250g baby spinach, washed and drained of as much water as possible 

10 medium tomatoes, quartered

1 large bunch flat leaf parsley, roughly chopped

1 large bunch fresh coriander, roughly chopped 

4 garlic cloves, minced

1/8 tsp ground black pepper

1 tbsp sweet paprika

1 tbsp smoked paprika 

1 tbsp ground cumin 

2 tbsp lemon juice

3-4 tbsp olive oil

1/2 tbsp salt 

 Method 

Heat a wide base pan over a medium heat and add a splash of your chosen oil, I used olive oil as it adds to the flavour

Add the tomatoes and start to cook until they soften

Add the chopped garlic and cook for 2-3 minutes

Add the spices and stir through, cook for 1-2 minutes 

Add the spinach and cook down, then add the coriander and parsley and cook them all through

Add the chickpeas and lemon juice, mix well and cook until chickpeas are warmed through 

Note: It shouldn’t need any additional liquid as the tomatoes provide sufficient 

Tuck in knowing that you’re eating a bowl of goodness!! 

The next day I whizzed up the leftovers with some tahini to see how it would turn out, and it was a success!! Very tasty! Lovely with a bowl of roasted cauliflower..  

   All good stuff!!! 

I am bringing my amalgamation dishes to this week’s Fiesta Friday (number 71 in the series, the year of my birth, it’s definitely going to be a good one!!), co hosted this week’s by the delightful and delectable Jhuls and a new co host, Laurie – welcome Laurie, I hope you enjoy the party 🙂 

I’m off to a local food festival tomorrow, can’t wait – have a great weekend xx