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Thursday, 14 July 2011

Mediterranean Chick Pea Stew

I'll get a picture of this later, but for now, here is the recipe. There's enough here for four and I think that the total cost of the ingredients, including the rice was not more than about £2.20 without the eggs.

1 large onion
2 cloves of garlic
2 teaspoons of cumin seeds or 2 teaspoons of cumin powder
1 good bundle of fresh spinach (get the proper stuff, not the packet stuff supermarkets sell)
1 400g tin of chick peas
1 400g tin of chopped tomatoes
200g of fresh french beans
1 large yellow pepper
2 tablespoons of olive oil
Knob of butter
Salt and black pepper.
4 Eggs (Optional)

Method
Usual story; chop the onion into thinnish rings.
Pour the oil into a wide bottomed pan and get it warm.
Drop the onions in and soften them up for 5 to 8 minutes.
While that's happening, finely chop the garlic and get out the cumin seeds or powder.
When the onions are ready, drop the garlic and cumin in and cook for a minute.
Next, put the spinach that you by now have washed and chopped into the pan and wilt it down.
Next add in the drained tin of chick peas.
Then, pour in the chopped tomatoes and the knob of butter.
Get everything bubbling then turn the heat right down.
Stick a lid on the pan and leave it to bubble away for five minutes, stirring occasionally to prevent sticking.
Then throw in the chopped french beans and put the lid back on and give it another 5 minutes.
Finally add in the yellow pepper that you have chopped into fairly large pieces.
Give it all another couple of minutes just to get the pepper soft rather than mushy.
Its now about ready to serve, but if you want, break four eggs over the top of the mixture and then put the lid back on and allow everything to steam away until the eggs are cooked. If you don't want to, leave out the eggs.
Serve with a goodly portion of boiled white rice.