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Ingredients
Method
- 2 tbsp olive oil
- 1 large shallot, sliced
- 2 crushed garlic cloves
- ½ tsp each of ground cumin and paprika
- 400g tin of chickpeas, drained and rinsed
- 4 tbsp raisins
- 200g baby spinach leaves
- 2 tbsp toasted pine nuts
- Heat the olive oil in a pan, and cook the shallot and garlic for a few mins to soften. Add the spices, raisins, and chickpeas, and cook for 2-3 mins more. Tip in the spinach and leave to wilt for a few minutes, then stir in the pine nuts, drizzle with olive oil, season and serve.
10 mins
4 as a side
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