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Stewed Chickpeas with Spinach

Stewed Chickpeas with Spinach

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This Stewed Chickpeas with Spinach dish is one of my favourite dish as it is delicious, healthy and a great source of nutrients.

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 are one of my favourite legumes which I cook quite often in many variations. Here are a few examples.

Chickpea Recipes

Chickpeas are one of my favourite legumes which I cook quite often in many variations. Here are a few examples.

Stewed Chickpeas with spinach picture

Gather the ingredients to make this dish

  • Chickpeas
  • Spinach
  • Extra virgin olive oil
  • Onion
  • Roasted or raw garlic
  • Vegetable broth or bouillon
  • Salt
  • Black pepper
  • Tomato Passata
  • Water
  • Fresh fennel fronds
  • Kafkalithres (Tordylium Apulum, small hartwort)

Lets make the Stewed Chickpeas with Spinach:

Wash the spinach and cut it into smaller pieces. ((We can also use frozen spinach).

Spinach chopped image

Soak the chickpeas from the previous night.

Boil and skim.

Strain and return them to boil for 15 minutes and strain again.

Boiled chickpeas image

Heat the olive oil and sauté the onion until translucent.

Sauteing the onion image

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.

Adding the garlic image

Bring to a boil, cover the pot, lower heat, and simmer for about another hour or until the chickpeas are soft.

Cooking the spinach image

Five minutes before the end, add the herbs and mix.

stewed chickpeas with spinach image

Stewed Chickpeas with Spinach

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Chickpeas combined with spinach, makes a delicious and healthy vegan dish, perfect during the period Lent.

    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 tbsp fresh fennel fronds, finely chopped (optional)
    • 2 tbsp kafkalithres (Tordylium Apulum, small hartwort), finely chopped (optional)

    Instructions

    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 the chickpeas 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.
    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 276Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 310mgCarbohydrates 34gFiber 12gSugar 6gProtein 13g

    "These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

    Did you make this recipe?

    Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

    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.  

    Kopiaste and Kali Orexi,

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    Red

    Thursday 16th of April 2015

    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

    Simona

    Sunday 29th of March 2015

    Nice combination of ingredients.

    Angie

    Thursday 19th of March 2015

    I too love chickpeas! This is a simple and delicious dish, Ivy.

    Rosa

    Monday 16th of March 2015

    A tasty combo! This dish is for me.

    Cheers,

    Rosa

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