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
Salt and pepper
Put the chickpeas, a glug of oil, cumin, paprika and a pinch of salt and pepper in a frying pan over medium heat.
Cook for a few minutes and then add the spinach
Continue to cook for a further minute then, once the spinach has wilted, transfer to a plate while you fry the egg
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