Salads and Salads Dressings Recipes - Chick Pea and Spinach Salad

Ingredients

• 250g/9 oz chick peas (garbanzos), soaked overnight in 900ml/1 1/2 pts water

• 3 cloves garlic

• pinch of ground turmeric

• 2.5ml/1/2 tsp chili powder

• 5ml/1 tsp ground ginger

• pinch of black pepper

• 100g/4 oz spinach, chopped

• 30ml/2 tbsp oil

• 10ml/2 tsp mustard seeds, crushed

• 75ml/5 tbsp lemon juice

• 5ml/1 tbsp clear honey

• 5ml/1 tsp garlic powder

---

Method:

1. Drain the chick peas, reserving the soaking water, and place them in a large pan. Make up the soaking water to 1.2l/2 pts then add it to the chick peas with the garlic, turmeric, half the chili powder, half the ginger and the pepper.

2. Bring to the boil then cover and simmer gently for about 2 hours until the chick peas are tender but not mushy. If necessary, remove the lid for the last few minutes of cooking to allow excess water to evaporate. Toss the spinach with the oil.

3. Add the remaining chili powder and ginger, the mustard seeds, lemon juice, honey and garlic powder, toss lightly and leave to marinate for at least 30 minutes. Fold together the chick peas and spinach, cover and chili thoroughly before serving.