English Spinach, Chickpeas and Currants

Natasha Ignatiadis

Cook Time 15 mins

Servings 4 as a side dish

Ingredients

2 tbs. olive oil
1 clove garlic, finely sliced
1 handful of pinenuts
¼ cup of currants, rehydrated in warm water
2 bunches of English spinach, stalks removed and washed well or 150gms baby spinach
1 can of chickpeas, drained and rinsed
Zest and juice ½ an orange
Salt and pepper

Method

Heat a large frying pan over a medium heat. Add oil along with the garlic, pinenuts and drained currants. Fry for one minute before adding the chickpeas. Cook for a further 2 minutes and then add the spinach leaves.
Sauté until the leaves have wilted. Season with salt and pepper and finally add the zest of the orange.