Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Creamy Spinach & Chick Peas




Source of Recipe


Vegetarian Society


List of Ingredients




1 small onion, grated
1 large potato, grated,
415g fresh young spinach, finely shredded (use frozen leaf spinach for extra quickness)
415g tin chick peas, drained
350ml soya or dairy milk
1tsp ground cumin
1tsp ground coriander
1tbs flour - preferably white flour
Salt and freshly ground black pepper




Recipe



1. In a medium sized pan, heat the oil and gently fry onion and garlic until tender.

2. Add cumin, coriander and flour and cook for 1 minute.

3. Gradually add the milk, stirring all the time and bring to the boil.

4. Add the chick peas and grated potato.
Put a lid on and simmer for 10 minutes, stirring occasionally until the potato is cooked.
Season well.

5. In the meantime, lightly steam the spinach.

6. Turn the spinach out onto plate and pour the chick pea sauce over the top.
Serve with bulgar wheat which is easy and quick to cook.

SERVES 2.