Chickpeas, or garbanzo beans, are super rich in protein and other nutrients like vitamins B6 and C, folate, manganese, and magnesium. They also contain calcium and some amounts of potassium (crucial for heart health).The protein helps build muscle mass and improves the health of cells while the magnesium, manganese, and calcium keep your bones strong. Vitamin C prevents ailments like cancer and promotes skin health. And yes, the iron and folate work great during pregnancy.
Total Time (Minutes): 45
Oil 2 tsp
Onion 1, finely chopped
celery 3 sticks, finely chopped
garlic 3 cloves, finely chopped
preserved lemons 2, flesh discarded and rind finely chopped
red chillis 2, deseeded and finely chopped
tomato puree 1 tbsp
ground cumin 2 tsp
ground turmeric 1 tsp
ground cinnamon ½ tsp
chopped tomatoes 400 gm
potato 1 large , cut into chunks
chickpeas 400 gm tin, drained and rinsed
spinach 80 gm
flat-leaf parsley a bunch, roughly chopped
lemon 1 ½ juiced and ½ wedged to serve
First heat the oil in a large pan and add the onion, celery and a pinch of salt.
Put on a lid and cook gently for 10 minutes, stirring regularly.
Add the garlic, preserved lemons and red chillies, and cook for 2 minutes.
Add the tomato puree and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender.
Add the spinach, flat-leaf parsley and a little seasoning, and stir for 2 minute until wilted.
Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.