Warm Chickpea and Spinach Salad

Name: Warm Chickpea and Spinach Salad
Yield: Serves 4
Ingredients: 2 tomatoes; 1 onion, cut into thin wedges; 250 g (9 oz) dried chickpeas; 2–3 tablespoons lemon juice; 125 ml (4 fl oz/½ cup) olive oil; 1 teaspoon sugar; ¼ teaspoon ground cinnamon; 2 garlic cloves, chopped; 1 kg (2 lb 4 oz) English spinach; 3 tablespoons chopped mint; 1½ tablespoons ground sumac (see Note)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

250 g (9 oz) dried chickpeas
125 ml (4

Vegan
Gluten-free

Method

Place the chickpeas in a large bowl, cover with water and leave to soak overnight. Drain and place in a large saucepan. Cover with water and bring to the boil, then simmer for 1¾ hours, or until tender. Drain thoroughly.
Heat the oil in a heavy-based frying pan, add the onion and cook over low heat for 5 minutes, or until softened and just star