Stewed chickpeas with spinach, raisins and pine nuts

Ingredients

For 1 serving

• Cooked chickpeas170 g
• Spinach200 g
• Raisins10 g
• Pine nuts8 g
• Onion30 g
• Chopped tomatoes80 g
• Extra virgin olive oil2 teaspoons
• Whole wheat bread30 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, sulphites,

In season: October – April

Method

1. Soak the raisins in a small cup of warm water to plump them up. Chop the onion, wash the spinach, drain and rinse the chickpeas.
2. Heat the oil in a wide pan over medium heat and soften the onion for 3 minutes, until translucent; add the squeezed raisins and the pine nuts and toast for a minute, until the pine nuts are golden.
3. Add the chickpeas and chopped tomatoes, salt and cook for 5 minutes over medium heat, until the sauce has reduced slightly.
4. Add the spinach, stir and let it wilt for 2 minutes, until collapsed; season with salt and pepper.
5. Toast the wholemeal bread in a toaster or pan until crisp and serve it with the chickpeas.