Simple Tomato Chickpea Bowl with Spinach and Tahini
Ingredients
- 2x 400g cans of chickpeas, drained
- large handful of spinach
- 300g cherry tomatoes, halved
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 teaspoon of coriander seeds
- 1 teaspoon of paprika
- 1-2 tablespoons of wholegrain mustard, depending how mustardy you like it
- 1 tablespoon of smooth tahini
- juice of 1 lemon
- olive oil
- salt and pepper
- chilli flakes (optional)
Preparation
Place a pan over a medium heat with a drizzle of olive oil, add the onion, garlic and a sprinkling of salt
Cook for 5-10 minutes until soft
Then add the coriander seeds and paprika and cook for another minute or so before adding the chickpeas, tomatoes and lemon juice
Cook for 5-10 minutes until the tomatoes begin to break down
At this point stir through the tahini and mustard, adding a splash of water if the mixture becomes too thick
Then stir through the spinach, let it wilt and cook together for a few more minutes
Spoon the mixture into bowls, sprinkle with salt, pepper and chilli flakes
