Paul and Jeanne Rankin's Firemen
Serves 4 - 6
1 x 14 oz tin of chickpeas
2 tbsp light olive oil
½ red onion, finely chopped
1 garlic clove, finely chopped
2 plum tomatoes, peeled, seeded and diced
pinch chilli flakes
1 small glass dry white wine
150g fresh spinach, lightly blanched
275g waxy salad potatoes, cooked, cut into 1cm dice
1 tbsp lemon juice
3 tbsp chopped fresh parsley
2 tbsp extra virgin olive oil
1. Drain the chickpeas and set aside.
2. Sweat the onion and garlic in a large pan in the olive oil. When soft and translucent,
add the tomatoes, chilli flakes and white wine and cook until the wine has almost totally
evaporated. Add the spinach, the chickpeas and the salad potatoes and cook for 5 minutes.
3. Finish the dish with the lemon juice, parsley and extra virgin olive oil. Season with
salt and pepper. Serve warm or at room temperature.