Contributor
Mar 41 min
Imagine wafts of cumin filling up the kitchen as you cook this spicy chickpea and spinach dish.
When I moved from the Western Cape to Gauteng in 1991, it was the start of building on, or rather, starting some new traditions too. I only knew spinach with potatoes or on very special occasions with a white sauce. I was introduced to this dish by my Greek neighbour. I love changing this dish as my mood dictates. Typing this, I imagine the wafts of cumin filling up the kitchen.
Katrina Krotoa Arends
Note
I add crispy-fried bacon at the end as well when served as a mains.
Olive oil
Onion, chopped
1 teaspoon cumin seeds
5 cloves garlic
1 centimetre ginger, finely chopped
2 teaspoons red chilli flakes
2 medium size tomatoes, chopped
½ cup vegetable stock
1 can chickpea, drained and rinsed
1 bunch spinach or kale, chopped roughly without stalks
Paprika (optional)
Heat oil, and fry the onion with the cumin for 10 minutes on low heat. Add the ginger and garlic.
Simmer for 5 minutes and add the chilli flakes. Simmer for about 5 minutes tossing regularly and add the chopped tomatoes before adding the stock.
Now add the chickpea and let it cook on low heat for 15 minutes. Let the chickpea break down. Not into mush but with some coarse pieces of chickpea. Once its of a stew-like consistency, add the spinach or kale and allow it to wilt.
When it is ready, serve and sprinkle paprika (if you are using it) and serve with a crusty bread, or as a side dish.