Tempered Spinach and Chick Peas

Name: Tempered Spinach and Chick Peas
Cuisine: Sri Lanka
Ingredients: 3–4 tbsp coconut milk; ½ tsp coriander seeds, ground; 1 lb / 455 g cooked chick peas; 1 chilli, deseeded and chopped; 1 tsp grated fresh root ginger; 1 tbsp lemon juice; 1 tsp cumin seeds, ground; 2 lb / 900 g spinach, picked over and rinsed; 2 tbsp oil; 1 small onion, peeled and chopped; 2–3 garlic cloves, peeled and crushed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 lb / 900 g spinach, picked over and rinsed
2 tbsp oil

Asia
Sri Lanka
Side dish
Vegan
Gluten-free

Method

Squeeze the spinach dry between pieces of kitchen paper. Heat the oil in a large frying pan or wok, and fry the onion, garlic, chilli and ginger for a few minutes. Stir in the lemon juice and the spices, and fry for a further 5 minutes over a gentle heat, and then stir in the spinach. Stir-fry for 5 minutes or so until the spinach has collapsed, then add the coconut milk and the chick peas. Mix