Morshan

Chickpeas and Spinach in the Style of the Tunisian Sahel
•Mediterranean Cooking, Revised Edition by Paula Wolfert
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Morshan

Chickpeas and Spinach in the Style of the Tunisian Sahel
•Mediterranean Cooking, Revised Edition by Paula Wolfert
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Authored by bd
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40g couscous, 50g water Per person

4 servings

Ingredients

  • 1 bag baby spinach
  • 2 large cloves garlic peeled
  • 1/2 tsp coarse salt
  • 1 tsp coriander seeds
  • 1 small dried red chilli
  • 2 tbsp olive oil
  • 1/2 c onion minced
  • 2 tsp tomato purée
  • 1 400g can chickpeas
  • 1 lemon cut in wedges Optional

Instructions

1

Crush garlic in mortar with salt, coriander and chilli until thick, crumbly paste forms.

2

Heat olive oil in frying pan and sauté onion until pale-golden.

3

Add garlic paste and tomato paste and stir into oil until sizzling.

4

Add spinach, and chickpeas and cook, stirring occasionally, 10 minutes.

5

Remove from heat and let stand until ready to serve.(Contents of pan should be very moist but not soupy.)

6

Serve with plain cooked couscous and lemon wedges.