Hello coriander my friend. I simply don’t understand people that hate coriander. Frankly I think they may be liars and imbeciles – and possibly closet serial killers. I don’t want to overstate it but what’s not to like?
Anyway, we eat a lot of chickpea in our house. And a lot of coriander. And a lot of lime. I’m sensing a pattern here. The point being this recipe is ideally suited to my family affair. Get into it!
One 400g tin chickpeas, drained and rinsed
- 2 cups spinach
- 1/4 cup sweet onion, chopped finely
- 1.5 limes, juiced
- 3/4 cup fresh coriander
- 1/2 tsp sugar (or to taste)
- 2 tsp Dijon mustard
- 1 garlic clove
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt + ground pepper
- In a food processor, add the spinach and pulse a few times until chopped very small.
- Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.
- In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil.
- Process until smooth, scraping down the sides of the bowl as needed.
- Pour the dressing on top of the spinach chickpea mixture and stir well.
- Add salt and pepper to taste.
- Stand for about 10 minutes to let the flavours develop (optional- I didn’t!).
- Serve over a bed of grains, like brown rice.