An easier and simpler recipe of a Greek comfort food! I just can’t get enough of the goodness that the chickpeas provide, combined with wonderful flavor of the spinach. Give it a try, not difficult at all to make.
Stewed Chickpeas with Spinach
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my Recipes with Chickpeas.
Stewed Chickpeas with Spinach
Servings: 6 People
Ingredients
- 500 g Dehydrated Chickpeas , large ones
- 10 bunches Spinach , about 1 Kg, most of stem cut and discarded,
- 2 tbsp Tomato paste
- 200ml Tomato Passata
- 1 large Yellow Onion , minced
- 100ml EVOO , Extra Virgin Olive Oil
- 2 Bay Leaves
- 1 tbsp dry Coriander , finely ground
- ½ tsp Chilli Flakes
- 20ml Lemon Juice
- 1 tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
Instructions
- From previous night soak the Chickpeas in water.
- In a large pot or casserole bring water that Chickpeas were hydrating overnight, plus more water to be 5-6 cm above chickpeas, to a boil where you have added 2 tbsp of salt and the bay leaves.
- Add the Chickpeas and simmer for about 40’ to an hour depending on the chickpeas, with lid askew. You want your Chickpeas soft but not overcooked. Avoid cleaning the foam created in the water. Strain and set aside.
- In the meantime, wash well the spinach leaves and cut in chunks, 3 cm each
- Take the same pot or casserole that the chickpeas were cooked and place on medium heat pour the oil and when it heats up add the onions sautéing for about 4’ until translucent. Add the tomato paste and the chilli flakes and stir for a minute or so for the tomato paste to cook and mellow.
- Add the spinach stir and toss and let wilt, for 4-5’.
- Return the cooked chickpeas to the pot, add the tomato passata, gently stir and cook for about 15’. Before removing from the heat pour the lemon juice, season with the salt and pepper to your taste and serve.
