xiaoxl/recipe_data huggingface dataset:
Crock Pot Chicken Cacciatore


Ingredients:
chicken pieces, fresh mushrooms, onion, red bell pepper, green pepper, garlic clove, crushed tomatoes, salt, dried thyme leaves, MINUTE White Rice

Directions:
HEAT dressing in large skillet on medium heat. Add chicken, in batches; cook 2 to 3 minute on each side or until browned on both sides.
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours].
COOK rice as directed on package. Serve chicken mixture over the rice.
Mom's Simple Pumpkin Roll


Ingredients:
eggs, sugar, canned pumpkin, self-rising flour, cinnamon, nutmeg, salt, powdered sugar, cream cheese, margarine, vanilla, powdered sugar

Directions:
Preheat oven to 350 degrees.
Beat eggs for 5 minutes to make fluffy.
Add sifted self-rising flour, sugar, and spices along with pumpkin.  Mix through.
Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine].
Bake for 15 minutes.
Take a medium sized kitchen towel (one that is larger than the cookie sheet], lay it flat and heavily sprinkle with sifted flour.
Invert cake onto towel, and roll cake and the towel together.  Cool in fridge.
Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
Reroll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
Place seam side down and refridge again.
Sprinkle top with extra sifted powdered sugar for decoration.
Pecan Pie


Ingredients:
light corn syrup, granulated sugar, butter, margarine, eggs, vanilla extract

Directions:
Preheat oven to 325°F
Line 9-inch pie plate with pastry shell; crimp edges as desired.
For filling, in medium saucepan combine corn syrup, sugar and butter. Cook over low heat stirring until sugar dissolves and butter melts. Remove from heat, cool slightly.
Add eggs and vanilla; stir well to combine. Stir in pecan halves.
Pour filling into pastry shell. Bake 55-60 minutes or until knife inserted near center comes out clean. Remove from oven; cool completely before serving.
Yum-O Stewed Beef in Smoky Mustard Sauce


Ingredients:
beef roast, ground nutmeg, thyme, garlic powder, onion powder, oregano, soy sauce, paprika, mustard, water, maple syrup

Directions:
Remove all fat, gristle and silverskin from roast.
Slice into 3/4 inch 'steaks'.
Cut each steak into 3/4 inch strips, then cube strips into bite sized pieces.
In a separate bowl, combine marinade ingredients, mix well with whisk.
Add meat to marinade mixture, making sure all meat has been covered by liquid.
Cover bowl with plastic wrap, pressing wrap to touch the marinaded meat.
Refrigerate overnight.
Place meat mixture (including all liquid] in slow cooker on low for minimum of 5 hours (best done in the morning for evening dinner].  Test one piece after then to see if doneness is to your liking.
Pour off sauce into separate pot and place on stove to boil, adding 3 tbsp thickening agent (equal parts flour or corn starch and cold water].  Adjust to desired consistency.
Serve with rice or pasta. Don't forget your veggies!
Easy Avocado Dip


Ingredients:
avocados, lemon juice, sea salt, chili powder, cumin

Directions:
Cut the avocados in half, then remove the pits, reserving 1 to a medium bowl., Scoop avocado meat into bowl with pit., Gently mash avocados with a spoon., Add lemon juice, salt, chili and cumin., Stir lightly to combine., Serve with carrot and celery sticks.
Szechuan Edamame (Soy Beans)
Category: appetizers-and-snacks
By MommaBexx

This is a fantastic and healthy protein-packed snack. Replace potato chips with this fast and delicious recipe! Serve warm.

Ingredients:
1 (16 ounce) package frozen edamame in the pod
2 teaspoons sesame seeds
3 tablespoons white sugar
2 tablespoons soy sauce
2 teaspoons olive oil
1 teaspoon red pepper flakes, or more to taste

Directions:
Place edamame pods in a microwave-safe bowl; add 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain. Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame; toss until coated, 1 to 2 minutes.

Prep time: 5 mins
Cook time: 9 mins
Total time: 14 mins
Yields: 4 servings

Calories: 232.8
Fat: 9.9 g
Saturated fat: 1.1 g
Carbohydrates: 22.8 g
Sugars: 12.3 g
Dietary fiber: 4.5 g
Protein: 14.2 g
Sodium: 464.8 mg
Cilantro and Walnut Crusted Salmon
Category: main-dish
By 00leah00

This salmon is fresh and easy. All ingredients are thrown in a food processor to form a paste then spread on salmon fillets. Bake and enjoy!

Ingredients:
1 tablespoon olive oil
1 ½ pounds salmon fillets
¼ cup walnuts
4 cloves garlic, peeled
1 cup chopped fresh cilantro, packed
2 tablespoons butter
¼ teaspoon salt, or to taste
ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cover the bottom of a baking dish with the olive oil and arrange salmon in the dish. Process walnuts and garlic in a food processor until evenly chopped. Add cilantro, butter, salt, and pepper to walnut mixture; process until a paste forms. Spread walnut paste onto the salmon. Bake in the preheated oven until the salmon flakes easily with a fork, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 282.9
Fat: 19.1 g
Saturated fat: 4.7 g
Carbohydrates: 1.7 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 25.3 g
Cholesterol: 87.2 mg
Sodium: 186.7 mg
Poppy Seed Chicken Casserole
Category: meat-and-poultry
By Callie Wilson Wolfe

Wonderful chicken dish. Very easy to make.

Ingredients:
4  skinless, boneless chicken breast halves
½ cup butter, melted
1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon poppy seeds, or more if desired
1 (8 ounce) container sour cream
1 (10.75 ounce) can  condensed cream of chicken soup
2 cups shredded Cheddar cheese

Directions:
Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken. Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside. Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture. Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 592.7
Fat: 45.7 g
Saturated fat: 24.9 g
Carbohydrates: 16.9 g
Sugars: 1.7 g
Dietary fiber: 0.4 g
Protein: 28.4 g
Cholesterol: 141.5 mg
Sodium: 900.2 mg
Italian Subs


Ingredients:
olive oil, parmesan cheese, oregano, tomatoes, deli ham, provolone cheese

Directions:
Cut bread in half lengthwise.  Hollow out the bottom half, leaving a 1/4 inch shell.
Brush oil over cut sides of bread.  Combine the Parmesan cheese and the oregano and sprinkle over the bread.
On the bottom half, layer tomato, ham, cheese, and salami.  Replace bread top and slice before serving.
Spinach Salad With Chili Lime Dressing


Ingredients:
fresh spinach, fresh spinach, avocado, jicama, lime juice, garlic, chili powder, sugar, salt, cumin, sunflower seeds

Directions:
If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
Combine spinach, avocado and jicama in large bowl; set aside.
Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
Drizzle dressing over salad and toss gently to coat.
Sprinkle with sunflower kernels; serve immediately.
Herb and Garlic Triangles


Ingredients:
plain flour, mustard powder, butter, fresh parsley, fresh basil, fresh chives

Directions:
Sift dry ingredients into a bowl, rub in butter.
Stir in herbs, cheese and egg yolk, press mixture firmly together with hand. Knead gently on lightly floured surface until smooth, cover, refrigerate for 30 minutes.
Preheat oven to 180°C.
Roll dough between sheets of greaseproof paper until 3mm thick. Cut dough into 4cm squares, then cut again to make triangles.
Place triangles about 1cm apart onto greased oven trays.
Bake for about 10 minutes or until lightly browned, cool on trays.
Turkey Goulash


Ingredients:
ground turkey, turkey, garlic cloves, onion, pepper, garam masala, paprika, cumin, ginger, curry, diced tomatoes, chicken broth, turkey broth, frozen spinach, fresh spinach, sour cream

Directions:
If you're using ground turkey, start out by browning it up, then adding in your garlic, onion, and pepper. Cook it for 3-4 minutes. If you're using leftover cooked turkey, cook up the garlic, onion, and pepper in a tablespoon of oil for 3-4 minutes on medium heat and then add in the turkey.
Next you'll add in your spices; the garam masala, paprika, cumin, ginger, curry and coriander. Add in your tomatoes and stir it all together.
Next up you'll add in the stock and let it cook on medium heat for about 5 minutes.
Add in your spinach and give it a whirl or two until it heat up and wilts down into your meal.
Now stir in your cup of sour cream.
The final step is to add in your noodles.
Potato Sausage Leek Quiche With Side Baby Spinach Salad


Ingredients:
ground sausage, potatoes, leek, garlic, cheese, salt, pepper, eggs, half-and-half, salt, pepper, extra virgin olive oil, wine vinegar, honey, lemon

Directions:
Pre-heat oven to 350	°. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.
Homemade Peanut Butter


Ingredients:
peanuts, salt

Directions:
In a food processor, add the peanuts and grind until it resembles tiny beads (~20 sec.] (will be loud for a few seconds]. Do not add the oil until this happens, it needs to be dry in order for it to break into the beads .
Add the oil and process to desired consistency, mixing with a spoon a few times to clear the corner, sides, etc. It will probably form a ball a few times while mixing, this is normal and it will go away. It will start to whip after the last "ball", at which point it will be about done (~ 2 mins].
Repeat until desired amount is achieved. Store in fridge or at room temperature.
Creme Brulee French Toast
Category: breakfast-and-brunch
By SANDIPANTS

Very rich French toast - can be made ahead of time.

Ingredients:
½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6  (1-inch thick) slices French bread
5  eggs
1 ½ cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
¼ teaspoon salt

Directions:
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Prep time: 20 mins
Cook time: 40 mins
Total time: 9 hrs
Yields: 6 servings

Calories: 509.6
Fat: 26.9 g
Saturated fat: 15.5 g
Carbohydrates: 58.7 g
Sugars: 38.9 g
Dietary fiber: 0.6 g
Protein: 10.2 g
Cholesterol: 218.1 mg
Sodium: 359.2 mg
Hobo's


Ingredients:
potatoes, onions, carrots, green beans, cheese, garlic powder, pepper

Directions:
Make 4 patties out of ground chuck.
Place patty in the middle of a piece of aluminum foil. (make foil big enough to come back up to the middle of the patty and to go around the veggies].
Sprinkle with garlic salt or garlic powder and pepper.
Stack veggies on top of burger patty, starting with potatoes.
Follow by onion slices.
Follow with carrots and green beans.
Pull foil up to middle and gather at the top and twist closed. (try to make sure no areas are open on the side for easier clean-up].
Place in 375°F oven on cookie sheet or directly on oven racks if you are certain, all areas are closed up for 1 hour or until patties are cooked through.
Once cooked, open foil packet and sprinkle cheese on top.
Leaving foil packet open, place back in oven long enough to just melt the cheese.
No need for sides, the whole meal is in the packet!
Can be cooked on the BBQ grill or campfire also.
The No-Fat Blueberry Muffins Recipe


Ingredients:
all-purpose flour, baking soda, baking powder, granulated sugar, salt, skim milk, fresh blueberries, frozen blueberries

Directions:
Preheat oven to 400°F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined  (mixture should be slightly lumpy].
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
Teriyaki Pork


Ingredients:
broccoli, water, shiitake mushrooms, garlic cloves, light soya sauce, mirin, nanami togarashi, sugar, pickled ginger

Directions:
Prepare the rice vermicelli according to the package - usually it is added to boiling water and boiled for one minute, but some brands may vary.
Mix the soya sauce, mirin, nanami togarashi, sugar and chili oil in a small bowl and set aside.
Dredge the pork strips in the rice flour and prepare the broccoli, mushrooms and garlic for stir-frying.
Heat wok, add some cooking oil and let it get hot, then stir-fry the broccoli until tendercrisp, about 3 minutes. Add 1 clove of the garlic and fry for about half a minute. Add 2 tablespoons water and stir until water is absorbed. Remove broccoli from the wok and set aside.
Add some more oil to the wok and heat, then add the shitake mushrooms. Do not stir-fry the mushrooms though, just brown all over. Remove the mushrooms from the wok and add to the broccoli.
Add some more oil to the wok, heat, then add the pork and stir-fry until done. Shortly before it is done, add the other clove of garlic to fry with it. Remove and add to the broccoli and mushrooms.
Pour the sauce into the wok and reduce for 2-3 minutes to thicken and intensify.
Add the broccoli, mushrooms and pork back to the wok, stir and heat through.
Serve over the rice vermicelli, and garnish with some pickled ginger.
Microwave Nutella® Mug Cake
Category: desserts
By Heather Scott

Easy mug cake you make in the microwave! Makes 1 very large serving!

Ingredients:
¼ cup self-rising flour
¼ cup white sugar
1  egg, beaten
3 tablespoons cocoa powder
3 tablespoons chocolate-hazelnut spread (such as Nutella®)
3 tablespoons milk
3 tablespoons vegetable oil

Directions:
Beat flour, sugar, egg, cocoa powder, chocolate-hazelnut spread, milk, and vegetable oil together in a large coffee mug with a fork until smooth. Cook in microwave oven on High until cooked in the center, 90 seconds to 3 minutes.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 1 very large mug of cake

Calories: 1036.9
Fat: 62.8 g
Saturated fat: 11.4 g
Carbohydrates: 113 g
Sugars: 78.3 g
Dietary fiber: 6.2 g
Protein: 17.1 g
Cholesterol: 189.7 mg
Sodium: 534 mg
Khachapuri (Georgian Cheese Bread)


Ingredients:
active dry yeast, sugar, warm water, milk, sugar, butter, table salt, bread flour, muenster cheese, swiss cheese, white cheddar cheese, eggs, parsley, white pepper, water

Directions:
Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Knead until soft and smooth.
Grease a bowl with oil. Place dough in oiled bowl and turn to coat all sides. Cover and let rise until double in bulk, 60-90 minutes.
Grease a 9" spring form pan very well. Mix together filling ingredients until well-combined.
Punch down dough, shape into a ball, and roll to a 20" circle. Ease dough into pan (fold in half to lift and unfold in pan], letting excess hang over the edge.
Mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats.  Twist and pinch ends together in the center to make a rough knob.
Cover with a buttered 12" square of waxed paper and let rise until double in bulk, 30-45 minutes. Remove and discard waxed paper.
Beat together egg white and water with a fork. Brush top of dough with glaze.
Bake in a preheated 375F oven 40-50 minutes, or until deep golden brown. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust.
Cool on rack at least 45 minutes before cutting into wedges.
TENERINa CAKE


Ingredients:
dark chocolate, butter, eggs, sugar, plain flour, salt, icing sugar

Directions:
preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin.
in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside.
using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy.
add the chocolate and beat until well combined.
add the flour.
using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt.  beat till stiff.
fold the whites into the chocolate mixture.
pour into tin.
cook for 30 minutes.
cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling.
dust with icing sugar to serve.
My Super Easy Microwave Omelette


Ingredients:
egg, skim milk, mushroom, chili powder, salt, ground black pepper, fresh parsley

Directions:
Cut mushroom into chunks and fry until tender. Alternately use canned mushrooms.
Rinse microwave safe bowl with cold water.
Combine egg, milk, chili powder, salt, and pepper. Beat with fork until frothy.
Sprinkle with mushrooms.
Cover with microwave safe plate or plastic wrap.
Cook 30-60 seconds on High in microwave until omelet starts to rise and look fluffy.
Put some tomato puree or your favorite pasta sauce on top and sprinkle with fresh parsley to serve.
Paula's Mexican Rice


Ingredients:
butter, onion, celery, water, salt, chili powder, cumin, rice, Rotel Tomatoes, sugar, Worcestershire sauce, cheese

Directions:
Sauté onion, butter,celery.
Add all other ingredients (except cheese]; bring to boil, reduce, cover and cook until liquid is absorbed about 20 minutes.
Transfer to serving dish and add cheese.
Pasta With Sausage and Ricotta


Ingredients:
radiatore, pasta, skim milk ricotta cheese, flat leaf parsley, parmesan cheese, black pepper

Directions:
Cook pasta in boiling salted water until al dente.
Meanwhile, heat a medium nonstick skilet over medium-high heat.  Crumble sausage and cook until browned.
Stir in Sauce; bring to a boil; reduce heat and simmer 5 minutes.
Combine ricotta, parsley, parmesan and pepper in a bowl.
Add sauce to the pasta; toss to coat.
Divide pasta between 4 bowls and top each bowl with 2T ricotta mixture.
Good Eats Dinner Rolls


Ingredients:
sugar, active dry yeast, active dry yeast, all-purpose flour, kosher salt, unsalted butter

Directions:
Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull a golf ball size piece of the dough into a thin sheet that light will pass through, about 8 minutes.
Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
Remove the dough from the bowl and 'work' into a tube shape about 18 inches long.  Cut tube in half, and those halves into half.  Cut each piece into 3 pieces.  Gently flatten each piece into a disk shape and pull the edges to the center, pinching them together.  Gently roll these into 12 balls and place on a sheet pan.  Cover, loosely, with plastic wrap and let rise until double in size (about 30 - 40 minutes].
At about the 20 minute mark, preheat oven to 400 degrees F.
Remove the plastic wrap and bake 8 - 10 minutes, until internal temperature is 200 degrees.  Brush tops with remaining 1/2 ounce of butter.
OR.
Roll dough, after first rise, into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
Use a pizza cutter to cut the dough into 12 (12 by 1-inch] strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch] wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
Preheat the oven to 400 degrees F.
Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.
Prep Time includes the risings.
Linguica Portuguese Sausage


Ingredients:
paprika, garlic, salt, liquid smoke, red wine, sugar, fresh ground white pepper, dried oregano, fresh ground black pepper, cayenne pepper

Directions:
Combine all ingredients and mix well, if you can,  leave for several hours so the flavors can develop.
Stuff into hog casings or make into patties.
You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.
Grilled Steak Salad


Ingredients:
dried oregano, ground cinnamon, garlic cloves, salt, ground black pepper, red leaf lettuce, pecans, grape tomatoes, feta cheese, cucumber, fresh basil, of fresh mint, olive oil, Dijon mustard, sugar, cinnamon

Directions:
First, make a rub for the steak, using the oregano, ground cinnamon, garlic, salt, and pepper.  Mix in a small amount of oil so it adheres to flank steak.  Grill flank steak 5 minutes per side for rare.  Cook pepper approximately 10 minutes, turning to cook evenly.  Remove from grill and allow pepper and steak to sit for 5 minutes before slicing.  Cut steak and pepper into strips.
While steak is cooking, prepare salad by mixing lettuce, pecans, grape tomatoes, cucumbers, feta cheese, mint and basil.
For vinaigrette, whisk together balsamic vinegar, olive oil, mustard, sugar, salt and pepper to taste, and a dash of cinnamon (if desired].
To assemble salad, arrange lettuce mixture in large bowl or on individual serving platters.  Top each with equal amounts of pepper and flank steak.  Drizzle with vinaigrette.
Spinach and Chickpea Curry


Ingredients:
onions, ground coriander, ground cumin, turmeric, canned tomatoes, chickpeas, spinach

Directions:
Heat the oil and gently fry the onions for 10 minutes., Add the spices, stir well and cook for a further 2 minutes., Add tomatoes and chickpeas and simmer for 25 minutes., Increase the heat and stir in the spinach and lemon juice., When the spinach has wilted - serve.