Ingredients (serves 3-4 people):

200g of fresh young spinach leaves

230g of canned chickpeas (this is the weight after you drain the water, with water it will probably show approx 380g on the can)

1 small red onion

1 clove of garlic

1 can of chopped tomatoes

1/3 of 300mls glass of rice (I use a mix of brown basmati and wild rice)

1 table spoon of rapeseed oil

1 tea spoon of home made stock (recipe in our X Rated vegans cook book HERE) or 1/2 crushed vegetable stock cube

salt and pepper to taste

toasted sunflower seeds


Cook rice as per instructions on the packaging

In the meantime, dice onion and garlic, stir fry in rapeseed oil and tea spoon of home made stock (alternatively – crush 1/2 of vegetable stock cube and mix it with onion, garlic and oil)

Once the onion is golden add fresh spinach and mix until the leaves soften, next add the chickpeas and tomatoes, salt and pepper to taste. Serve with rice, sprinkle with sunflower seeds.