TORTILLAS WITH MASHED CHICKPEAS, BABY SPINACH AND POMEGRANATE
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.