Chickpeas and spinach

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By: Gioconda Scott From: Gioconda Scott's Paradise Kitchen

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This recipe is classed as easy

Rating 2.74 / 5 (42 votes)

Prep time:
20 min, plus overnight soaking
Cook time:
1 hr 45 min, to 2 hours 15 minutes

Try Gioconda Scott's tasty Spanish recipe for chick peas with spinach, flavoured with garlic, onion and paprika


1. Drain the soaked chick peas. Place in a large saucepan. Cover generously with water and bring to the boil. Boil uncovered until the chick peas are tender, around 1 and a half hours to 2 hours, topping up with additional hot water if necessary. Season with salt towards the end of the cooking period. Drain the chick peas and keep warm.

2. Heat 1 tablespoon of olive oil in a large, heavy-based frying pan. Fry 1 garlic clove with the bread until the bread is golden. Transfer the fried garlic clove and bread to a pestle and mortar and pound to a paste.

3. Add the remaining oil to the frying pan and fry the remaining garlic, red pepper, tomato and onion for 5 minutes, until softened. Mash the red pepper mixture into a paste.

4. In the same frying pan cook the freshly rinsed spinach until wilted. Sprinkle over the paprika and mix in well.

5. Mix together the drained chick peas, bread paste and red pepper paste, coating the chick peas thoroughly. Mix in the pan-fried spinach and serve.


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Latest Comment


very dissapointed, alot of effort for very little flavour, had to add cayenne for heat and tom puree for sweetness wont use again

lesleyH87600 lesleyH87600  Posted 18 Jun 2011 6:14 PM

janettski janettski  Posted 14 Jan 2010 6:52 PM

Very tasty and so easy. I used tinned chickpeas too because thats all I had. I'll make it again for sure.

Sally DK22980 Sally DK22980  Posted 05 Jun 2009 9:54 PM

It was very easy and quick to prepare, but that's because I used tinned chick peas. Oh well!
It was yummy though!

tilia tilia Posted 31 Mar 2009 10:03 AM