Chickpeas, Couscous and Spinach

Meatless Monday today. As we are more informed these days about meat I try to have at least one vegetarian and fish meal a week (doesn’t always happen) but I’ve managed it today. Chickpeas are such a good staple and thankfully nice and filling a great alternative to potatoes. They also carry on flavours so well and are so versatile.


  • 1 shallot, peeled and finely sliced
  • 1 garlic clove, peeled and finely chopped
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 250ml vegetable stock
  • 25g couscous
  • tin of chickpeas, drained
  • 2 balls of frozen spinach (or small bag of fresh)
  • 1 tbsp of oil for frying
  • Salt and fresh black pepper


  1. Heat the oil in a lidded saucepan. Add the shallots and cook until soft, about 3 minutes. Add the garlic and cook for a further minute
  2. Add the cumin and paprika stir to coat the shallots and cook for another minute.
  3. Add in the stock and couscous, turn off the heat and leave for 5 minutes with a lid on.
  4. Give it a stir and turn on the heat again. Add the chickpeas and spinach, warm through. Season and enjoy. 😊

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