Page title and description
Spring greens with chickpeas, garlic and mint
This nutritious vegan dish can be run up in 15 minutes – ideal for a busy evening or a quick light lunch. If you're not vegan top it with a drizzle of plain yoghurt, and with warm pitta bread if you'd like a little more substance.
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped or crushed
- 250g spring greens, tough stalks removed, leaves roughly chopped
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 2 tomatoes, chopped
- 400g tin cooked chickpeas, rinsed and drained
- small handful of chopped mint
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
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Step 1
Heat the oil in a large pan, then add the garlic and gently cook for a couple of minutes (do not allow the garlic to burn)
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Step 2
Add the spring greens, cumin and coriander, turn up the heat a little and cook for two minutes.
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Step 3
Add the tomatoes, chickpeas and mint, cook for another 2-3 minutes. Season to taste.