Stewed 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.

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.

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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