2 recipes to enjoy

Every Sunday after church we have a meal together.
It's great to have some time for fellowship and a good way to not have to worry to much about cooking on Sunday. Sometimes one bring something and another time someone else (most of the time Marjo has made something though- she is the super mother number one). It also make us plan better, doing the cooking on Saturday and then just eat and enjoy when Sunday is coming.
Anyhow this past Sunday I was doing this "Chickpeas from Marrakech" from the Swedish cook book "Kärlek, Oliver och timjan" by Systrarna Bergenström. If I may say it myself it was realy good so here is the recipe :-)

For 4-5 people

6-8dl home cooked chickpeas or 2 cans of cooked
150g spinach or chard
1 heaped tsp cumin
1/2 tsp turmeric
2 tsp paprika
1 tsp dried mint
1/2 tsp chili flakes
2 medium yellow onions
5 peeled garlic cloves
1 red or yellow pepper
1 can of whole tomatoes
2-3 tbsp olive oil
2 cups water
1 tsp salt
3-4 tbsp chopped cilantro
lemon wedges

Chop the green spinach or chard leaves (cut off rough center nerves). Measure out all the spices in a small dish. Set all this aside.

Peel and chop the onion and garlic. Core and slice peppers. Share the tomatoes into rough chunks.

Heat a little oil in a wok, add garlic and onion and stir. Fry 1-2 minutes, add all spices and stir again. Raise the heat a little. Add the chopped peppers and chickpeas. Cutter for a further 2 minutes. Pour in the tomatoes with tomato broth. Pour into water and salt. Cook everything for 15 minutes, stirring occasionally.
Add the spinach gently. Season to taste. Sprinkle with chopped cilantro and serve with rice, couscous or bulgur and lemon in generous wedges.

And recipe number two is the most simple recipe and delicious that I found online today. Thank you Jens Schedin for adding it to Tasteline.

Pasta with tuna and pesto
0.5 jar sour cream
1 can tuna in water
2 tbsp olive oil
2 tbsp pesto
1 garlic clove
1 pinch sea salt
1 pinch black pepper from the mill

Heat the sour cream in a pan. If you use tuna in water, pour off all the water from the tuna. Add the olive oil to the sour cream. Add the pesto when it begins to simmer and then the garlic. Grind some black pepper over. Salt possible.
Add the freshly cooked pasta and top with freshly grated Parmesan cheese. Serve with the tomatoes with a little balsamic vinegar and some good bread.