CHICKPEA CASSEROLE WITH SPINACH

500gms of Chickpeas soaked overnight
1.25kgs onions diced
100mls olive oil
2-3 cloves of garlic

1 tablespoon of Paprika, 2 teaspoons each of ground Coriander and
Turmeric, 1 teaspoon of ground Cumin and a Bay leaf.

200gms each of carrots and potatoes cut in chunks
1 small fresh chilli (cut it up with a knife and fork to avoid getting it on your hands and in your eyes!)

250gms of fresh spinach

A dash of Tabasco Sauce, salt and black pepper to taste
Natural or Greek yoghourt to serve

Cook chickpeas in plenty of water for 1—1.5hrs until tender (don’t add salt it stops them tenderising!). Fry onions in olive oil until clear, add garlic and all herbs and spices, add a touch of water to make a thick sauce as it simmers. Add potatoes, carrots, chilli and enough water to cover them—cover with a lid and cook for 10 minutes.

Add chickpeas and cook for another 10 minutes or leave to stand and then reheat when ready to serve. Just before serving add the spinach, salt, pepper and Tabasco—serve hot with lots of natural yoghourt and rice, jackets or bread.