750ml Stock (I used fresh chicken stock, but you could substitute for vegetable stock or even use a stock cube)
250g Spinach (Washed and trimmed of any woody stalks)
200g Canned Chickpeas (A small can, drained - 130g drained weight)
1 Medium Onion (Finely chopped)
1 teaspoon Cumin seeds (Crushed in a pestle and mortar)
1/4 teaspoon Tumeric
1 pinch Chilli Flakes
1/2 tablespoon Rapeseed oil
Gently soften the onion in the oil for 5 to 10 minutes
Add the spinach and stir through
Pour over the chicken stock and cook for 20 minutes or so before blitzing for a few seconds to break down the spinach a bit. Your aim is not to create a puree though.
Add the chickpeas and cook through for a further five minutes
Check seasoning and add salt and pepper to taste
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