Eating In

2 tins of chick peas
2 bags of washed spinach, chopped
Butter
2 cloves of garlic crushed
1 teaspoon ground coriander
Salt and pepper
Melt a big knob of butter in a large saucepan (with a lid) put in the spinach and let it cook in its own juices until tender. Add the drained chick peas and simmer for about 5 minutes. Peel and crush the two cloves of garlic with a little salt and fry them on a low heat with a teaspoon of coriander in a separate pan until the mixture gives off an aromatic scent. Add this at the end of the cooking and stir in well. Serve the spinach and chick peas with meat balls and rice, or pitta bread.