Ingredients
The following ingredients have 4 Servings
- 28 oz chickpeas (rinsed and drained, 2 cans)
- 1 red onion (diced)
- 2 cloves garlic (minced)
- 1/2 cup dried cranberries (chopped, Turkish apricots would work well here too)
- 1 preserved lemon (rind only, finely chopped)
- 1 lemon (juice only)
- 1/2 cup olive oil
- 2 tbsp soy sauce (gluten-free variety if needed)
- 1 tbsp ground cumin
- 1 tbsp sweet smoked paprika
- 1 tbsp ground cinnamon
- 2 cups baby spinach leaves
- 1/4 cup parsley (finely chopped)
- 1/2 cup Greek yogurt (or coconut yogurt for vegan version)
- 1/3 cup pistachios (roughly chopped)
- Pomegranate Molasses (to serve)
Instruction
- Place the chickpeas in a bowl add the onions, garlic, cranberries, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
- Line a serving bowl with the baby spinach leaves and top with the chickpeas and parsley. Top with the yoghurt, pistachios and drizzle with the pomegranate molasses.
