Go back to The Hub

Roasted Chickpeas With Spinach

This classic Spanish combination of chickpeas and spinach makes a quick meal when heaped on bread crisped in olive oil.





2 Large Frying Pan with Lids

Wooden Spoon

Recipe Ingredients:
3 tbsp olive oil
1 large mild onion, finely chopped
2–3 garlic cloves, crushed
1 tsp cumin seeds
1 tsp ground cumin
1 tsp smoked pimentón
Salt and freshly ground black pepper
500 g fresh spinach leaves, rinsed and drained
240 g chickpeas, rinsed and drained
1 tbsp Spanish sherry vinegar, plus a little more
2–4 slices of sourdough bread, halved
1 tbsp finely snipped flat-leaf parsley
FOR A GLUTEN GREE OPTION use gluten-free bread
Recipe Method:
1.  Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the onion and fry for 2–3 minutes, until soft. Stir in the garlic and fry gently for 2–3 minutes, then stir in the cumin and paprika and fry until the spices smell fragrant, stirring frequently. Season lightly.
2.  Add the spinach and fry for 2–3 minutes. Stir in the chickpeas and vinegar, then add 120ml (4fl oz) cold water and simmer. Reduce the heat. Cover and cook for 5–8 minutes, shaking the pan occasionally.
3.  Meanwhile, in a frying pan, heat the remaining oil over a medium–high heat. Add the bread and fry until golden all over. Drain on a double layer of kitchen paper.
4.  Remove the lid. Season and stir in a few drops of vinegar, if you like. Stir in the parsley and spoon on the bread to serve.
Fat:  56.89 gFiber: 33.58 g
Iron: 31.08 mgSugar: 18.94 g
Calcium: 914.31 mgSodium: 3131.07 mg
Potassium: 3938.46 mgCalories: 1474.94 kcal
Protein: 56.43 gVitamin A: 47929.16 IU
Vitamin C: 159.86 gCarbohydrates: 164.98 g
Saturated Fat: 8.39 gCholesterol: 0 mg
If you or a loved one is in immediate crisis...