Spanakopita Chickpeas

Prep the ingredients

• Peel and dice the onion, peel and crush the garlic.

Cook the base

• In a large, deep frying pan heat a dash of olive oil over a medium heat. Stir in the onion and cook for around 3 - 4 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.
• Stir in the drained chickpeas, along with 25ml water per person plus the crumbled vegetable stock cube. ( E.g. if you are cooking for 4 people you will need 100ml water)
• Add the spinach to the pan and cook until wilted.
• Zest and juice the lemon.
• Stir in the drained chickpeas, lemon zest, and lemon juice. Season with salt and pepper to taste.

Finish the dish & plate up

• Toast the pine nuts in a small dry pan for a few minutes on a low heat, until golden brown, be careful as they can burn easily.
• Stir in most of the feta and pine nuts into the chickpeas.
• Scatter the dill fronds on top, along with the rest of the feta and pine nuts. Plate up and enjoy!