Cumin-spiced Chickpeas & Spinach




This dish had a big Moroccan influence and transforms these pretty normal ingredients into a hot and spicy treat. Adding an egg makes a great brunch dish.


Ingredients for 1 portion:

200gr chickpeas (from 400gr tin), drained

1 tsp ground cumin

1 tsp hot paprika

Handful of spinach

1 egg

Olive oil

Salt and pepper


Method:

  1. Put the chickpeas, a glug of oil, cumin, paprika and a pinch of salt and pepper in a frying pan over medium heat.

  2. Cook for a few minutes and then add the spinach

  3. Continue to cook for a further minute then, once the spinach has wilted, transfer to a plate while you fry the egg

  4. Serve the fried egg with the spiced chickpeas, and some cracked black pepper and finished by drizzling over some of the cumin and paprika-infused olive oil from the pan.


Recipe from "One pound recipes" by Miguel Barclay's

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