Sunday, June 22, 2008

Greek-Style Chickpea Casserole

Greek-Style Chickpea Casserole
serves 4

450g/1lb spinach
25g/1oz butter
1 garlic clove, crushed
400g/14oz canned cooked
chickpeas, drained
100g/4oz feta cheese, cubed
pinch of ground cinnamon
4 tomatoes, peeled and chopped
125ml/4fl oz crème fraîche
salt and freshly ground
black pepper

• Wash the spinach thoroughly under running water, and remove any tough stems. Drain well, then cut into shreds.
• Heat the butter in a heavy saucepan, and sauté the spinach and garlic, stirring, for 4 minutes. Add the chickpeas, cheese and cinnamon, and season with salt and pepper. Toss over a gentle heat for 2 minutes.
• Add the tomatoes and crème fraîche, and heat through, tossing and stirring. Serve hot.

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