2 x 350gm tins chickpeas, rinsed and drained
400gm baby spinach
6 slices back bacon, all visible fat removed, sliced
1 onion, thinly sliced
2 cloves garlic, crushed
1 x 400gm tin chopped tomatoes
2 Tblsp balsamic vinegar
Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion and bacon strips until the onion starts to soften.
Add the chickpeas, tomatoes and balsamic vinegar.
Bring to a boil.
Pile the spinach on top, reduce heat, and cover with a lid.
Allow the spinach to wilt – takes about 5 minutes.
Fold the wilted spinach through the chickpeas and serve.
Mmmm - Sphinx! You've got me, again! This sounds like lunch, tomorrow.
ReplyDeleteI hope you enjoyed your lunch today - I think you are 6-8 hours ahead of me, so you should be sitting down with a nice cup of tea and a biscuit about now. Remember the nursery rhyme "With a roly poly, gammon (or in this case, bacon) and spinach, hey ho says Anthony Rolley."? Please let me know whether you enjoyed it or not.
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