Using jarred chickpeas makes all the difference in this simple dish. It's creamy, zingy, and extremely comforting without feeling heavy.
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Serves
2
Red Onions
Garlic Cloves
Red Chilli
Double Cream
Lemons
Spinach
Drained Cooked Chickpeas
Reserved Chickpea Liquid
Fresh Dill
Olive Oil
Serves
2
Red Onions
Garlic Cloves
Red Chilli
Double Cream
Lemons
Spinach
Drained Cooked Chickpeas
Reserved Chickpea Liquid
Fresh Dill
Olive Oil
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Step 1.
Finely chop the red onions and thinly slice the garlic cloves and chilli.
Step 2.
Preheat a large sauté pan over a medium-high heat. Add a shot of oil and tip in the red onions. Season with salt and cook for 4-5 mins before adding the garlic and chilli. Cook together for 4-5 mins.
Step 3.
Pour in the cream and bring to a boil. Once boiling, reduce the heat and let it simmer for a minute or two to reduce the cream slightly. Use a peeler to remove the zest of the lemons in strips. Add to the pan along with the spinach and chickpeas along with the liquid from the jar.
Step 4.
Bring back to a boil and wilt the spinach through the cream. Bubble away for 3-4 mins before finishing with lemon juice and plenty of chopped dill and black pepper.
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