Ingredients

• 30ml/2 tbsp olive or sunflower oil

• 1 onions, sliced

• 2 garlic cloves, crushed

• 400g/14 oz spinach, washed and shredded

• 5ml/1 tsp cumin seeds

• 425g/15 oz can chick-peas, drained

• knob of butter

• salt and ground black pepper

Serves 4

Method:

1. Heat the oil in a large frying pan or wok and fry the onion for about 5 minutes until softened. Add the garlic and cumin seeds, then fry for another minute.

2. Add the spinach, in stages, stirring until the leaves begin to wit. Fresh spinach leaves condense down dramatically on cooking and they will all fit into the pan.

3. Stir in the chick-peas, butter and season with salt and pepper. Reheat until just bubbling, then serve hot.

4. Drain off any pan juices, if you wish, but this dish is rather good served with a little sauce.