450 grams of chickpeas (drained)
450 grams spinach (fresh or frozen)
450 grams chopped tomatoes
1 tablespoon of tomato puree
4 stalks celery (chopped)
10 medium mushrooms quartered
salt and freshly ground black pepper
oregano and basil
2 cloves garlic (crushed)
1 red onion (chopped)
1tablespoon olive or vegetable oil
1. Put the oil in a saucepan at a medium heat. Add the garlic, onion, mushrooms and celery. Stir and cook for 5 minutes.
2. Add the tomatoes and tomato puree. Stir well. Bring the mixture to the boil. Add the spinach and stir well. Continue to cook at a high heat for about 5 minutes.
3. Simmer for 20 minutes over a low heat. Bring to boil before serving.
SERVE WITH RICE OR POTATOES.