Ingredients

• 1kg/2¼lb fresh spinach
• 2 tbsp olive oil
• 2 medium red onions
• chopped
• 200g/7oz tinned chickpeas
• drained and rinsed
• 2 garlic cloves
• finely chopped
• 2 fresh hot green chillies
• halved and thinly sliced
• seeds included
• 1 tbsp coriander seeds
• ground
• 1 tbsp cumin seeds
• 1 large aubergine
• approx. 400g/14oz
• cut into 2cm (3/4in) dice
• 400g/14oz tinned chopped tomatoes
• salt

Directions

• Cook the spinach in boiling water for two minutes
• then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
• Heat half the olive oil in a large pan and cook the onion
• chickpeas
• garlic
• chilli and spices for five minutes over a medium heat.
• Add the remaining olive oil and the aubergine. Cook for ten minutes
• stirring often
• until the aubergine is coloured.
• Add the tomatoes and a pinch of salt
• then cover the pan
• lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.