THE STUDENT VEGETARIAN COOK BOOK

Salt

1 Ib/500 g spinach

5 ozll50 g (I large) onion

3-4 cloves garlic

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1-1 1f2 tablespoons olive oil

Pepper

3 tablespoons tomato puree

Large saucepan with a lid

- METHOD -

Drain the chick peas, rinse and discard any which are discoloured. Put them into the saucepan with a lid, add rather more water than will cover them (but no salt), bring to the boil, skim and boil briskly for 10 minutes. Cover and simmer for 1-1 1f4 hours; add extra water if necessary to keep them covered. Spinkle in a little salt and cook for 15-30 minutes more or until theybreakeasilywhen prodded with a fork.Turn into a sieve or colander set over a bowl and reserve the cooking liquor.

2 Pick over the spinach and remove roots, weeds and damaged leaves. Wash, twice if necessary, and put into the large saucepan with 1f2 teaspoon salt and 1 tablespoon water. Put the lid on the pan and boil for 5-6 minutes or until the leaves are submerged and tender, stirring afterabout 4 minutes. Drain through a sieve or colander set over a bowl as for the peas: press out surplus water with the back of a spoon. Chop fairly finely. Use the cooking liquor to flavour the water in which you cook the pasta, to which, since the liquor is already seasoned, you will not need to add any more salt.

3 Peel and finely chop the onion and garlic. Peel and chop the tomatoes, cutting out the hard cores. Crush the cumin and coriander. Fry the onion in the oil over low heat, turning frequently, for8-10 minutes or until soft but not brown; add the garlic and fry for 2 minutes; stir in the cumin and coriander and fry for another 2-3 minutes. Add the tomatoes and simmer for 7-10 minutes, pressing out the lumps of flesh against the sides and bottom of the pan. Season very lightly with salt and a little more generously with pepper. Stir in the tomato puree and simmer for 20-25 minutes or until the sauce is thick. Add and stir in the chick peas.

4 Just before serving, stir in the spinach. If necessary, thin the sauce with IfS-1f4 pinU75-150 ml of the reserved chick pea liquor.

• PASTA WITH COURGETTES· AND BASIL BUTTER

ThiS is another very simple, quick-to-cook recipe - but if possible allow 30 minutes--I hour for the courgettes to sweat before frying them. The actual cooking takes 15 minutes. If there are any non-vegetarians present, they might like to saute a fewpeeled prawns with their share: the result is simply too good notto be mentioned. Allow 1-1 1f2 oz/25-40 g (shelled weight) prawns per head. Choose firm, glossy courgettes; small ones tend to have more flavour. Serve with largish shell pasta or tagliatelle (plain or flavoured; a mixture of spinach- and tomato-flavoured adds colourto the dish). As (prawns apart) no other high-protein ingredient is included serve with grated Parmesan cheese. For 4.

• INGREDIENTS .

1 '12 Ib/750 g courgettes

Salt, some of which should be finely ground

Small bunch (at least 4 good-sized spears) basil

7 cloves garlic

2 oz/50 g butter

Pepper

11/2-2 tablespoons olive oil