Serves
2
Ingredients
1 small onion,
grated
1 large potato, grated,
415g fresh young spinach, finely shredded (use frozen leaf spinach for extra
quickness)
415g tin chick peas, drained
350ml soya or dairy milk
1tsp ground cumin
1tsp ground coriander
1tbs flour - preferably white flour
Salt and freshly ground black pepper
Method
1. In a medium
sized pan, heat the oil and gently fry onion and garlic until tender.
2. Add cumin, coriander
and flour and cook for 1 minute.
3. Gradually add
the milk, stirring all the time and bring to the boil.
4. Add the chick
peas and grated potato.
Put a lid on and simmer for 10 minutes, stirring occasionally until the potato
is cooked.
Season well.
5. In the meantime,
lightly steam the spinach.
6. Turn the spinach
out onto plate and pour the chick pea sauce over the top.
Serve with bulgar wheat which is easy and quick to cook.
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