Spiced Carrots, Chickpeas and Spinach

Serves 4-6

500g carrots, peeled and chopped

1 tin of chickpeas drained

3 cubes of spinach defrosted and drained

75ml of oil plus 1tbsp

3tbsp white wine vinegar

2tsp cumin

1tsp paprika

1/2tsp brown sugar

1tsp salt

1tbsp tomato puree

 Blanch the carrots until almost cooked, drain and cool. Set aside

Whisk together the 75ml oil, vinegar, cumin, paprika, salt and sugar.

Toss the drained carrots and chickpeas into this.

Heat the tbsp of oil and cook the tomato paste over a medium heat for a minute or 2 stirring well,

Toss in the carrots and chickpeas with all the juices and cook for about 10 minutes, Stir in the spinach and finish for 5 minutes. Taste and season with a little more salt and cumin if needed and serve with a drizzle of chili oil if you like some extra heat.