Spinach and chickpeas from Moro Easy (page 162) by Samantha Clark and Samuel Clark
- saffron
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ground cumin
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Accompaniments: Shakshuka with green chilli and coriander salsa; Labneh, sun-dried tomato, coriander and fennel seeds; Artichoke salsa with olives, capers and sun-dried tomatoes; Squid kofte with mojo verde; Sea bass with migas, lemon zest, garlic and parsley; Fried monkfish with lemon, garlic, coriander and dill; Tuna with fennel seeds, oregano and chilli; Roast chicken with fenugreek and coriander marinade; Pork fillet with roast peppers; Roast shoulder of pork marinated with orange and cumin
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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