Spinach with chick peas

Adapted from Linda Majzlik vegan taste of Italy.  I use sunflower seeds rather than pine nuts due to my nut allergy

450g  spinach

8oz cooked chick peas

Low fat cooking spray

1garlic clove (minced)

1 tablespoon parsley (chopped finely)

Black pepper

2 tablespoons toasted pine kernals (optional)

3 tablespoons sultanas

Nutmeg (finely grated)

Soak the sultanas in hot water for ten minutes.

Wash the spinach leaves carefully and place in pan with only water that clings to the leaves.

Cook gently until tender (about 5 mins) and press out excess water and chop roughly.

Heat the low fat cooking spray and fry the garlic, add the spinach, chickpeas, drained sultanas and parsley, season with the black pepper.  Toss then cook gently until heated through.

Transfer to warmed serving dish garnish with toasted pine nuts and a grating of nutmeg.


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