Spiced Spinach & Chickpea Medley

This recipe works in combination with: Levantine Meze, Spinach & Oyster Mushroom Gratin, Tagliatelle al Funghi. This recipe features in these meal plans: Vegetarian Specials.

A spiced stew with chickpeas, spinach, pine nuts and raisins, served with couscous and a tomato salad.


  • 1/3 medium onion, chopped
  • 100g of spinach leaves
  • 1/3 tin of chickpeas, drained and rinsed
  • 2 x large tomatoes, cut into eighths
  • 2 tsp pine nuts
  • 2 tsp mixed raisins
  • 50g of couscous
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 75ml vegetable stock, prepared according to the packet instructions
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp fresh parsley, chopped
  • 1 tsp fresh mint, chopped
  • 1/2 tsp white wine vinegar
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £2.14
  • Store cupboard: Cook's
  • Calories per serving: 567
  • 5-a-day per serving: 4.4
  • Print Recipe
Chickpea & Spinach Stew photo

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  1. Heat the oil in a frying pan and cook the onion, garlic and spices for 2-3 minutes or until the onion is soft. Stir in the chickpeas, stock and half of the chopped tomato. Bring to the boil and then simmer for 10-15 minutes.
  2. Mix 1/2 tsp cornflour with 1tbsp water and stir in along with the pine nuts, raisins and spinach. Cook for 5 minutes or until the spinach is wilted and the sauce has developed a thicker consistency. Season to taste with salt and pepper.
  3. Meanwhile, prepare the couscous according to the packet instructions. In a separate bowl, mix the remaining tomato with 1 tsp mint and 1/2 tsp vinegar and season with salt and pepper.
  4. Spoon the spiced chickpea and spinach medley over the couscous and serve with the tomato and mint salad.

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