At the end of January and the beginning of February each year, I read up on what’s trending in foods. The plant-based and legumes are up there on the top once again. It doesn’t surprise me because everyone is looking into eating healthier. So, here is a Warm Chickpea and Spinach recipe that has both worlds plant-based and legumes. If you didn’t know the percentage of plant-based recipes in Greek cuisine is definitely more than in meat and fish.
I placed the chickpeas in a bowl with water and left them to soak in as much water overnight. It was about 10 hrs. I boiled the chickpeas the following morning and set them aside to cool off. To prepare this dish I used a large pot it was simply easier with the larger pot to stir. For this recipe, that is if you are going to do the whole process it’s best to use chickpeas that have a yellowish brownish color. These specific chickpeas have a thinner layer of skin and so it’s easier to soak up water overnight.
If you don’t have dry chickpeas the jarred or can ones work just as well, actually, by skipping the overnight step it will be a much quicker process. I prefer to do the whole process from A to Z for this Warm Chickpea and Spinach dish. I’ve made this dish many times in the past and I’ve either used frozen or fresh spinach but it seems to me that fresh spinach gave this delicious chickpea dish a better texture. Don’t ask me why but this is my personal opinion, fresh spinach makes a difference.
Place ready-cooked ingredients into a cast iron pan and add a few tablespoons of olive oil give it a good stir and just let it cook for about 10 more minutes. This step just gives this dish a unique taste and twist you know what I mean it just tastes different.
(Don’t forget to leave the dry chickpeas in water overnight just enough to cover)
Have a great week everyone!!
Warm Chickpea and Spinach Recipe
- 2 cups dry chickpeas jar or can
- 1 kg baby spinach fresh
- 1 leek chopped
- 2 onions small chopped
- 1 bay leaf
- 1½ tbsp tomato paste
- ¼ cup dill finely chopped
- ½ dry white wine
- ¾ cups olive oil
- 1 celery sliced
- Add the onions, leek, tomato paste, celery, bay leaf, and half of the olive oil into a large pot and stir on medium to high heat until vegetables are tender and onions turn into a slightly brownish color.
- Remove the bay leaf from the pot and add in the wine, dill bring the heat down to medium heat, and continue to stir. Slowly add in the baby spinach and cook until it's wilted.
- Add in the boiled chickpeas and stir the remaining olive oil. Combine all the ingredients.
- Use a cast iron pan or a frying pan and add in the chickpeas and spinach, salt, and pepper, and cook for about another 10 minutes on the stovetop. Serve warm or cold.
KALI MAS OREXI!! 🙂