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Cover: The Gourmet Garden

19Jun 12

Spinach and Chickpeas

Spinach and ChickpeasThis spinach and chickpeas recipe makes for a great starter or can even be served as a main course if you accompany it with some oven-warmed French bread and a bit of salad. (If you want to stick with the chickpea theme, try this carrot, chickpea and orange salad.)  As always, I suggest using dried pulses and rehydrating them overnight, but if you don’t have time, you can go ahead and use the precooked canned or bottled ones.

What you’re going to need:

  • 300g chickpeas, soaked overnight
  • 60ml olive oil
  • 1 slice white bread
  • 1 medium onion, finely chopped
  • 4 medium tomatoes, peeled and chopped
  • 1/4tsp paprika
  • 450g fresh spinach
  • 1 garlic clove, peeled and cut in half
  • Salt and pepper, to taste

What you have to do:

  1. Drain the chickpeas and place them in a pot with enough water to cover them completely.
  2. Bring to the boil and cook for 10 minutes over high heat.
  3. Reduce heat to low, cover and let cook for 1 hour or until the chickpeas are tender.
  4. Remove from heat and drain off the water.
  5. Heat 30ml of olive oil in a frying pan and fry the slice of bread until it’s golden brown.
  6. Set the fried bread aside on a plate.
  7. Sauté the onion in 15ml of olive oil over low heat until it’s translucent.
  8. Add the tomatoes and continue cooking over low heat for 10 minutes or until the tomatoes are dissolved.
  9. Heat the rest of the olive oil in a large frying pan over medium heat.
  10. Add the paprika and sauté for 30 seconds.
  11. Add the spinach and cook for a few minutes until the spinach is tender.
  12. Add the mixture of tomatoes and onions to the spinach, mix well and add the chickpeas.
  13. Add the salt and pepper to taste.
  14. Put the fried bread and the garlic in a blender and mix to form a smooth paste.
  15. Add the bread and garlic paste to the spinach and chickpeas.
  16. Add 170ml of cold water and cook over low heat for 20 to 30 minutes.  Add more water if necessary as you cook.
  17. Serve hot.

Preparation Time:  15 minutes + 8 hours soaking the chickpeas

Cooking Time: 55 minutes

Serves:  4

Difficulty: Medium

 

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One comment

  1. Looks very soupy.

    Reply

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