Miguel Barclay’s recipes for £1 chickpea and spinach meals – The Guardian
Chickpeas are a legendary budget staple, both filling and versatile, as well as a great get-out-of-jail card when vegans pop over for tea. But you can’t just sprinkle them into a salad with that damp “tin juice” flavour still clinging to them; you need to wake them up first to celebrate their full potential. That’s why I love to bake them, creating extra-crisp treats supercharged with flavour.
Cumin-spiced chickpeas and spinach (pictured top)
This has a big Moroccan influence, and is powerfully spiced to transform some pretty basic ingredients into a flavour-packed treat. The key is to dress the egg in the infused oil from the pan.
Prep 5 min
Cook 10 min
Serves 1
⅓ x 400g tin chickpeas, drained
Olive oil
1 tsp cumin
1 tsp smoked paprika
Salt and pepper
1 handful spinach
1 egg
In a frying pan on a medium heat, add the chickpeas, a glug of olive oil, the cumin, paprika and a pinch each of salt and pepper, and cook, stirring, for a few minutes. Add the spinach, cook for a further minute and, when the spinach has wilted, set to one side while you fry an egg.
Serve the egg alongside or on top of the spiced chickpeas, finishing with a drizzle of the spice-infused oil from the pan.
Crisp curried chickpeas with saag mash
Miguel Barclay’s curried chickpeas with saag mash.
By baking chickpeas, not only do they take on an amazing, crisp texture, but their flavour gets supercharged, too – a bit like those crisp bits on the outside of a spice-rubbed barbecued shoulder of lamb.
Prep 10 min
Cook 25 min
Serves 1
⅓ x 400g tin chickpeas, drained
Olive oil
2 tsp curry powder
Salt and pepper
1 large potato, peeled and roughly diced
200g frozen spinach, defrosted
Heat …….