Sunday, December 20, 2009

Chickpeas with spinach

adapted from BBC Good Food
serves 2

1 can chickpeas (about 400 gr)
1 garlic clove

3 tbsp olive oil
5 tbsp vegetable stock (or water)
200 gr baby spinach
salt and pepper

Heat olive oil in a pan, add chopped garlic and cook until fragrant, without browning. Rinse chickpeas under water, drain and together with the vegetable stock add to the garlic. Cook until chickpeas are warmed through, about 15 minutes. Add the spinach and cook until wilted. Salt and pepper, serve.

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