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.
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
- 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)
- Wash spinach and cut it into smaller pieces. ((We can also use frozen spinach).
- Soak the chickpeas from the previous night.
- Boil and skim.
- Strain and return them to boil for 15 minutes and strain again.
- Heat the olive oil and sauté the onion until translucent.
- 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.
- Bring to a boil, cover the pot, lower heat, and simmer for about another hour or until the chickpeas are soft.
- Five minutes before the end, add the herbs and mix.
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,