Chickpeas with Spinach…it’s vegetarian heaven.
You need ….for 20 young skinny models or 4 mature adults with no food disorders who love eating:
3 slices wholegrain bread, crusts removed
1/4 cup olive oil
4 garlic cloves, crushed
2 tsp ground cumin
Juice of 1 lemon
1 x 400g can chickpeas, rinsed, drained
1 x 150g fresh baby spinach leaves
•Pour a wine.
•Open the can of chickpeas and drain
•Open the bottle of wine and drain
•Chop the garlic into the same size as your bank balance
•Trim the crusts off the bread. Eat to soak up the wine
•Place the bread in the whizzer
•Whizz the bread until it turns into coarse crumbs.
•Heat the oil in a large frying pan over medium-high heat.
• Toss in the breadcrumbs and cook for 3-4 minutes or until they are as lightly toasted
• Juice a lemon
•Throw in the garlic and cumin and cook for about a minute or untill it smells gorgeous and aromatic. Add more cumin if you think it needs it.
•Now sprinkle in the can of chickpeas and throw in the fresh baby spinach and lemon juice.
•Cook for about 2-3 minutes or until spinach wilts like your boyfriend when he’s drunk
•Serve immediately. No fat in that .
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