Spinach and chickpea gratin
Spinach contains a number of valuable nutrients, including vitamin C, beta-carotene, folate, potassium, iron and calcium (although the latter two are not very well absorbed). It is also a rich source of an antioxidant known as lutein, which is important for eye health and may help to protect against cancer. Kids and spinach don't always work well, but this is a tasty way to get them to eat it! The chickpeas are a good source of manganese, which is needed for the production of some enzymes and hormones. They also provide iron, folate and vitamin E.
Ingredients
Per portion: 527 kcal, 20g fat, 25g protein, 53g carbohydrate
1 tbsp olive oil
400g can of chickpeas, drained
4 red onions, roughly chopped
4 large tomatoes, sliced
2 cloves of garlic, finely sliced
1 tbsp plain flour
450g spinach
300ml vegetable stock
300g half-fat crème fraiche
90g Parmesan cheese, grated
50g fresh breadcrumbs
Freshly ground pepper
Method
Preheat the oven to 180°C/Gas Mark 4.
Heat the oil in a large pan and add the onion and garlic. Leave to cook gently for 10 minutes until soft, then stir in the flour.
Meanwhile, wash the spinach and steam in a covered pan for 2-3 minutes until the leaves have wilted. Drain and squeeze out the excess water.
Add the chickpeas, stock and crème fraiche to the pan, season and bring to the boil. Add the spinach and cook for 1 minute, then transfer everything to a large baking dish.
Arrange the slices tomatoes over the top and sprinkle with the grated cheese and breadcrumbs. Bake for 30 minutes.
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