A really nutritious and tasty dish, also suitable for vegetarians and vegans. This is especially popular in the northern regions of Greece, where they often eat dishes with chickpeas and vegetables. It's also very simple and quick to prepare - the only time-consuming part is soaking the chickpeas overnight. Do try it - you'll be pleasantly surprised!
Ingredients
250g chickpeas
1 kg fresh spinach roughly chopped
1 onion whole
1 large red pepper diced
2 chilli peppers finely chopped
2 tomatoes skinned and diced
1 bunch spring onions finely chopped
4 tbsp wild fennel finely chopped
2 tbsp chopped parsley
1 tsp cumin powder
1 tsp paprika
1 tbsp lemon juice
120 ml olive oil
Salt and pepper to taste
Preparation
Soak the chickpeas overnight.
Boil the chickpeas along with the whole onion. During
the first 15 minutes, remove the foam that forms at the top and then replace
the water with fresh boiling water.
Continue boiling until the chickpeas are tender – this
will probably take over an hour.
Drain and set aside.
Put the oil in a pan, add the spring onions, red
pepper and chilli peppers and sauté for approx. 2-3 minutes.
Add the cumin and paprika, stir and then add the
tomatoes.
Simmer for 5 minutes and add the spinach, chickpeas
and fennel.
Stir, add salt and simmer for another 10 minutes with
the pan uncovered to allow the liquid – mainly from the spinach – to evaporate.
Add parsley, lemon juice and pepper and remove from
the heat.
If you've tried this recipe please rate it!
If you've tried this recipe please rate it!
Eat and Enjoy!
13 comments:
I wish this could go from the computer onto my kitchen table! Greek food is one of my favorites and I have been loving browsing your blog and all these fab recipes!! I'm now following your blog :)
If you have a few minutes to spare, feel free to check out my blog and follow if it tickles your fancy! :) I'm a lover of food photography and post mostly that on my blog!
Have a great day!
neha
neha made
Un gran plato saludable es una exquisitez,abrazos hugs,hugs.
It looks really yummy i really like any kind of soup but once i tried hot and sour soup recipe found on internet was just mouthwatering. Thank you so much for sharing such a nice post.
This is a recipe that makes me unsure of its intended result. The ingredients are not in the order used in the recipe, and it doesn't say what type of chili peppers to use by name. No idea how hot this should be or what equivalent pepper I might find in an American grocery store to see what the author of this recipe intends.
Three are all kinds of "chili peppers" with different heat levels, so just not sure.
https://www.myrecipes.com/ingredients/guide-to-chile-peppers
I had the same question about the chili peppers!
For Pete's sake Robert, just add some amount of some kind of peppers so that it tastes good to you. Although, if the ingredient list not being in order threw you for a loop, maybe just give up now.
To Robert who commented about which chili pepper to use: If this is your stumbling block than you are not a cook. Find yourself a very basic level recipe source.
This is a pretty bland dish. Anyone have tips on making it more interesting that aren’t just making it spicier? I added more lemon and cumin than called for- that helped it some. I was underwhelmed. Everyone should lay off Robert!
Try substituting shallots for the onions and using canned diced tomatoes instead of fresh. Go heavy on the lemon.
Too funny. I agree
This dish is amazing! I used one Serrano and in jalapeño and the gray and flavor was amazing! Will definitely make this again. I served it with warm french bread.
One jalapeño and the heat and flavor were amazing!
I used lemon infused olive oil, skipped the lemon juice, and it had great flavor. Half a cup of olive oil certainly isn’t enough liquid to make it a soup as shown in the picture. I, also, didn’t get sufficient moisture from the spinach to make it soupy. Unfortunately, when I followed the “drain” chickpeas instruction I didn’t save any of the cooking liquid. Did other people save the cooking liquid or just add some vegetable stock to make it more soupy?
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