Chickpeas with Spinach – Revithia me Spanaki

This chickpeas with spinach dish is a fairly fiddly but super doable if you follow our recipe. It one of the most adored dishes in our family. We often serve it on Sundays or during extended family dinners. We always feel we have treated them to something special. And what’s more, we are also always asked for the recipe!

Chickpeas are very very healthy as well as super delicious. However, they must absolutely be soaked overnight. I am told you my not have to soak tinned chickpeas but to be honest we’ve never tried using them.

Bear in mind that pulses/legumes tend to turn people tremendously gassy. To avoid this you really need to make sure you remove the foam that comes up when they are boiling away. Just use a spoon to skim the foam off the surface of the boiling water. You only need to do it a couple of times.

Some add corn flour to this recipe to make sure it thickens but we normally see no need for this. But if you feel like it, or you think it looks prettier, go for it.

This is a superb dish for the lent period. Delicious, vegan and full of nutrients at the same time!

Chickpeas with Spinach – Revythia me Spanaki

5 from 2 votes
Course: MainCuisine: GreekDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

40

minutes

A delicious chickpea recipe!

Ingredients

  • 500 grams chickpeas

  • 1 teaspoon salt

  • 1 onion, chopped

  • 1 leek chopped

  • 500 grams spinach leaves, fresh or frozen

  • 2 carrots, peeled and sliced

  • 1 star anise

  • 1 lemon

  • 1/2 bunch dill, chopped

  • salt

  • pepper

  • 1/3 cup olive oil

Directions

  • Soak the chicpeas overnight in a bowl of salted water. In any case they will need to soak for at least 8 hours
  • Rinse the soaked peas well and place in a cooking pan. Cover them with water and bring to the boil. The water should cover the chickpeas by around 1-2 centimetres or half an inch
  • Check regularly and skim the foam off the water in your pan 2-3 times, till it’s all gone
  • In a large frying pan heat half the olive oil
  • Add the chopped onion and leek to the frying pan and lightly saute for 4-5 it till they soften
  • Add the spinach, the carrot, a pinch of salt and some pepper
  • Mix well and let cook on medium heat for 10-15 minutes until the spinach water has mostly evaporated. If you are cooking with frozen spinach, give it an extra 10 minutes for it to defrost
  • When your chickpeas are soft and chewy (taste one!) and the water just about covers them, after about an hour’s cooking, or even a bit longer, depending on your chickpeas, add the spinach mix to the chickpeas
  • Add a star anise, salt and pepper to taste and let simmer for another 20 minutes
  • Add the juice of your lemon and a couple of tablespoons olive oil, mix and let simmer for another 5 minutes
  • Serve warm and enjoy!

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