TOR­TILLAS WITH MASHED CHICKPEAS, BABY SPINACH AND POMEGRANATE

Friday - - Food -

Prep time 10 mins Cooking time 5 mins Serves 4

100g baby spinach 400g tinned chickpeas, rinsed 2 tbsp olive oil 1 tbsp le­mon juice 2 tbsp ground cumin 75g pomegranate ar­ils Soft tor­tillas, cut into wedges Olive oil, as re­quired Blanch the spinach in a pot of boil­ing wa­ter, then plunge it into ice-cold wa­ter. Drain and chop. Place the chickpeas in a bowl with olive oil, le­mon juice and ground cumin, mash­ing with a po­tato masher un­til you have a tex­tured paste. Mix in the chopped spinach and sea­son with salt and pep­per. Brush the tor­tillas with a lit­tle olive oil and cook the tri­an­gles in a grid­dle pan over medium heat un­til crisp. Gar­nish the chick­pea mash with pomegranate ar­ils and serve with the tor­tilla tri­an­gles.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.