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Stewed Chickpeas with Spinach

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Chickpeas with spinach Chickpeas are one of my favourite legumes which I cook quite often in many variations. This time I combined them with spinach,  which makes a delicious and healthy vegan dish, perfect during the period Lent. If you do not have the aromatic herbs I have used you can leave them out or substitute with some parsley. Chickpeas with Spinach collage

Stewed Chickpeas with Spinach

Preparation time: 30 minutes Cooking time: 1 hour and 30 minutes Servings: 6 Ingredients:

  • 500 grams chickpeas
  • 1 kilo spinach
  • ¼ cup olive oil
  • 1 medium onion, chopped
  • 2 cloves roasted garlic, mashed
  • 1 organic vegetable bouillon
  • Salt
  • Freshly ground black pepper
  • 500 grams pummaro
  • 2 cups water
  • 2 tablespoons fresh fennel fronds, finely chopped (optional)
  • 2 tablespoons kafkalithres (Tordylium Apulum, small hartwort), finely chopped (optional)

Directions:

  1. Wash spinach and cut it into smaller pieces. ((We can also use frozen spinach).
  2. Soak the chickpeas from the previous night.
  3. Boil and skim.
  4. Strain and return them to boil for 15 minutes and strain again.
  5. Heat the olive oil and sauté the onion until translucent.
  6. Add the spinach, the bouillon and garlic and stir together for a minute. Add the chickpeas, salt, pepper, tomato and  enough water to cover the chickpeas.
  7. Bring to a boil, cover the pot, lower heat, and simmer for about another hour or until the chickpeas are soft.
  8. Five minutes before the end, add the herbs and mix.

stewed chickpeas with spinach You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.   Other related Recipes: Revithosoupa (chickpea soup) Chickpea Salad with Bulgur, Feta and Pesto Penne with Chickpeas and Roasted Tomatoes Revithia sti Gastra (stewed chickpeas) Revithokeftedes (chickpea patties) Kopiaste

Kopiaste and Kali Orexi,

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About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

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Comments

  4. Red

    I love chickpeas and I love spinach, so this is right up my alley. One other way I really love to cook spinach, (in which I will throw some chickpeas in the future) is I saute the spinach first in some olive oil and salt, after that I mix some arrowroot in a cup of water and I put that in there, stir it on low until the spinach thickens and just at the end I throw in some garlic. yummm. You can also use almond milk instead of water. I eat it straight from the plate simple or, my favorite, I throw a pita in the oven, let it toast, spread some garlic on it and salt, and use it to dip into this awesome spinach dip. yumm

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