My lovely friend Cassie lives outside of Brisbane up at Mt Nebo, so heading down the mountain to pick up something quick for dinner isn’t really an option. But Cassie, being the positive soul she is, says when she runs out of groceries she is pushed to be creative and inventive and she loves the results.
We live 5km from the Brisbane CBD so shops are always close by but I do need to work through all the tins and bags of rice in the pantry as we will be packing up house and moving soon. My pantry is overstocked and it is so much more fun to flick through a cookbook and choose dinner rather than dig in my pantry and use what I have. But using what I have will be my mantra for the next month or so and Cassie will be my inspiration.
I am pretty stocked up on tinned chickpeas, beans and legumes and they are so handy. Chickpeas are brilliant in salads, for hommus or to bulk out soups and stews. These chickpeas are delicious, spicy and warming. Add more or less chillies if you like. I didn’t make this for the kids so I used 2 chillies. It is a complete meal served with rice and a dollop of cooling greek yoghurt but you could forget about the rice and serve the chickpeas and yoghurt alongside a roast lamb.
spiced chickpeas with spinach
3 tablespoons olive oil
1 red onion, finely sliced
1 teaspoon sea salt
2 cloves of garlic, crushed
2cm piece of ginger, finely grated
2 red chillies, finely sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground tumeric
1 x 400g tin of tomatoes
2 x 400g tin of chickpeas, drained and well rinsed
80g baby spinach leaves
In a large frypan over a medium heat add the oil, onion, garlic, ginger, chillies and salt. Stir until the onions are cooked and then add the spices and continue cooking for another minute.
Add the tomatoes and chickpeas and bring to the boil then simmer for 5 minutes. Season to taste. Stir through the spinach. Serve with steamed rice and a big dollop of greek yoghurt.