Morshan
Chickpeas and Spinach in the Style of the Tunisian Sahel
bd •Mediterranean Cooking, Revised Edition by Paula Wolfert
Morshan
Chickpeas and Spinach in the Style of the Tunisian Sahel
bd •Mediterranean Cooking, Revised Edition by Paula WolfertViewing a specific version of this recipe
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Authored by bd
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.