Spinach and Chick Pea mix

Spinach and Chick Pea mix

Ingredients – serves 3 very well but can be stretched to 4

• 1 onion
• 3 tomatoes
• 400g or 14 ounces or 2 tins chick peas
• 50g or 2 ounces raisins
• 400g or 14 ounces spinach leaves
• 1 clove garlic
• 200ml or 7 fluid ounces veg stock
• 45ml or 3 tablespoons olive oil
• 5ml or 1 teaspoon cumin powder
• 5ml or 1 teaspoon curry powder

Seasoning

Method

Peel the onion and chop, then add to the oil in a large heated pan and cook for 2 minutes. Add the spices and continue cooking for another 3 minutes. Chop the tomatoes and add to the pan. After a couple of stirs add the chick peas and the stock and bring to the boil. Cover and simmer the mixture for 5 minutes. Add the raisins at this point, then add the baby spinach leaves and allow them to wilt for 5 minutes. Season well and serve in bowls as a main course with crusty cob or naan bread.

Taken from ‘Vegetables for Vision – Nature’s Supplements for Eye Health’ by Ian Grierson, Professor of Ophthalmology University of Liverpool. Published by the MDS £14.50

By Janice M Baird