Pic of Spring greens with chickpeas, garlic and mint

Spring greens with chickpeas, garlic and mint

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Spring greens with chickpeas, garlic and mint

Side Serves 2 20 min

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.

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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
Image of Spring greens with chickpeas, garlic and mint

Method

Prep time: 10 min
Cooking time: 10 min

  • 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)

  • Step 2

    Add the spring greens, cumin and coriander, turn up the heat a little and cook for two minutes.

  • Step 3

    Add the tomatoes, chickpeas and mint, cook for another 2-3 minutes. Season to taste.

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