Ingredients vegetarian 4 servings

• 1 onion, chopped
• 2 tbsp oil
• 2 cloves garlic, chopped
• 400 g spinach, washed and shredded
• 1 tsp cumin
• 1 (425 g) can chickpeas, drained and rinsed
• 1 tbsp butter

Directions

1. In a large wok, fry onion in oil for about 5 minutes, until softened.
2. Add the garlic and cumin, and then fry for another minute.
3. Add spinach in stages, stirring until leaves begin to wilt.
4. Stir in chickpeas, butter and salt and pepper to taste.
5. Reheat.

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