This recipe is from The Cook's Companion by Stephanie Alexander

A very tasty vegetarian meal, but for meat eaters little meatballs can be added at the end. Versions of this dish are cooked all over the Mediterranean.

Chick peas are a versatile legume with a nutty flavour. Canned chick peas are inferior in flavour so it's always worth soaking and cooking your own - it just takes a little planning ahead.  Cook more than you need and freeze some for later.

Chickpeas are a helpful source of zinc, folate and protein and low in fat. They are also very high in dietary fibre and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.

200g chick peas, soaked overnight

1 large bunch spinach

2 tablespoons olive oil

1 large onion, finely chopped

salt

2/3 cup plain yoghurt

2 cloves garlic, finely chopped

freshly ground black pepper

1 teaspoon finely chopped mint leaves

paprika

Drain and rinse chick peas, then cook in fresh water until soft, about an hour.  Set aside in cooking water.

Wash spinach, discarding tough ribs and stems and any damaged or discoloured leaves, then chop finely.

Heat oil in a large frying pan, then add onion and cook gently for 15 minutes until soft.  Add spinach and stew for 5 minutes.

Tip chick peas and a few spoonfuls of cooking water into spinach and onion, then add salt to taste and cook over a brisk heat for 5 minutes until liquid has evaporated.

Whisk yoghurt with garlic, pepper, mint and a little salt.  Arrange chickpea mixture on a shallow plate, then pour over yoghurt and sprinkle with paprika.  Serve hot or cold with pita bread and something crunchy and sharp, such as Pickled Turnips or fresh radishes.

Veronica Rickard