Chickpeas with Spinach

This recipe brings together the delicate texture of spinach with the heartiness of chickpeas for a perfectly balanced dish. Whether you're a fan of these ingredients or not, this recipe is sure to surprise and delight even the pickiest eaters.

My husband, who typically avoids both spinach and chickpeas, couldn’t get enough of it!

Ingredients

●

Spinach

300 g

fresh or frozen

●

Cooked chickpeas

300 g

●

White onion

1 piece

●

Garlic cloves

5 pieces

●

Canned chopped tomatoes

4 tbsp

or tomato puree

●

Salt and pepper

1 tsp

to taste

●

Sunflower oil

30 ml

Step by step

Step 1

If using frozen chickpeas, boil them as described in this method. Canned chickpeas are also a convenient option.

Prepare fresh spinach by cleaning, washing, and blanching it following the steps in this recipe.

Step 2

Heat the sunflower oil in a deep pan and sauté the finely chopped onion until it starts to turn golden brown.

Step 3

Add the diced tomatoes and stir. Cook the mixture for another 5 minutes over medium heat.

Step 4

Add the finely chopped garlic, stir well, and cook for 2 minutes.

Step 5

Stir in the chopped spinach (adjust the size of the pieces to your preference).

Let it cook for 3-4 minutes.

Step 6

Finally, add the chickpeas. Season with salt and pepper, and simmer the dish on low heat for approximately 5 minutes.

Step 7

Serve warm and enjoy every bite!

Quantity: 1 kg (3-4 servings)

Prep time:

15 min

Difficulty: easy

Ready in: 15 min