Lemon Chilli Chickpeas

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I just love chickpeas. On their own, in stews and soups, in salads, crispy baked or in any other form possible. Chickpeas are versatile and healthy and filling. It is good to have a can or three in your cupboard if you don’t want to use the dried version. This dish is my go to dish that I can eat hot or cold for days on end and I thought I must just share it with you all. If you have a nice baguette to swipe through you won’t go wrong. Enjoy!

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Ingredients

• 2 tins chickpeas
• 1 onion, quartered and sliced
• 2 tbs Rapeseed oil
• 3 garlic cloves, crushed
• 100g baby spinach
• 500ml Vegetable stock
• 50g parmesan cheese, grated
• zest of one lemon
• juice of 1/2 a lemon
• 1 red chilli

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Method

1. Fry the onion until soft. Add the garlic and fry for 1-2 minutes until nice and fragrant.
2. Add the zest, chilli and the chickpeas, fry for 2 minutes.
3. Add the spinach and fry until wilted
4. Add the stock and lemon juice cook down for 10 minutes
5. Now add the parmesan cheese and cook until the stock has reduced and thickened.
6. Serve with extra lemon wedges and crusty bread.