Spinach with chickpeas and lemon

3 handfuls of spinach
1 red onion
½ lemon
2tsp cumin seeds
100g cooked chickpeas
  • Tear up the spinach leaves
  • Put the rind and juice of the lemon in a jug with 2tbsp hot water
  • Finely chop the red onion
  • Heat some oil in a wok and add the onion
  • Stir while cooking for a couple of minutes before adding the spinach, cumin and chickpeas
  • Cook on a high heat until the spinach wilts and then tip in the lemon and season well
  • Cook / stir for a couple more minutes before serving


Original Source: 

Izzy Silvester