- 1 onion, chopped
- 2 tablespoons oil
- 2 cloves garlic, chopped
- 400 g spinach, washed and shredded
- 1 teaspoon cumin
- 1 (425 g) can chickpeas, drained and rinsed
- 1 tablespoon butter
Directions See How It's Made
- In a large wok, fry onion in oil for about 5 minutes, until softened.
- Add the garlic and cumin, and then fry for another minute.
- Add spinach in stages, stirring until leaves begin to wilt.
- Stir in chickpeas, butter and salt and pepper to taste.