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chickpeas-with-spinach

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Introduction

This delightful dish brings together the robust flavors of chickpeas with a savory spin on greens. “Chickpeas with Spinach” offers a hearty and nourishing meal that celebrates simple, fresh ingredients cooked in time-honored methods.

Tips for this recipe

To ensure the perfect texture of chickpeas and to maximize the spinach’s vibrancy, soaking dried chickpeas overnight is crucial. Additionally, using fresh ingredients will make a noticeable difference in taste and nutrition.

Why you will love this recipe

Embracing the richness of saffron, cumin, and paprika, “Chickpeas with Spinach” promises an explosion of flavors that marry tradition with contemporary cooking techniques. The dish is not only delicious but also packed with plant-based protein and essential nutrients for a healthy diet.

Ingredients

1/2 pound (1 generous cup) dried chickpeas
7 cloves garlic, peeled
1 onion, peeled
1 bay leaf
Optional: 1 small ham hock, salt, sweet smoked paprika, cumin seeds, olive oil, spinach, country bread, saffron threads, coarsely chopped spinach, eggs (optional)

Adviced equipment

1. Solid Mixer Stand with Bowl
2. High-Speed Blender
3. Stainless Steel Cutting Board
4. Chef’s Knife
5. Stainless Steel Cookware Set with a Lid
6. Measuring Cups and Spoons
7. Food Processor with Dough Blade
8. Garlic Press
9. Fine Mesh Sieve
10. Silicone Baking Mat

History of the recipe

“Chickpeas with Spinach” finds its roots in Mediterranean cuisine, where both chickpeas and spinach have been staples for centuries. The combination of these ingredients reflects a culinary tradition that values robust flavors and nutritional balance. Over time, the dish has evolved to incorporate additional spices such as saffron and cumin, showcasing the influence of regional tastes on this classic recipe.

Fun facts about this recipe

1. Chickpeas have been cultivated for over 7,500 years in ancient civilizations like Mesopotamia.
2. Spinach is native to Persia and was introduced to Europe by the Arabs during the Middle Ages.
3. The use of spices such as saffron and cumin dates back thousands of years, with their origins tied deeply in trade routes like the Silk Road.
4. This recipe reflects a fusion of culinary practices from various cultures that settled around the Mediterranean basin.

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Chickpeas with Spinach

Chickpeas with Spinach

amanda

Equipment

  • - Solid Mixer Stand with Bowl (Batterie à mélange solide et bol)

  • - High-Speed Blender (Robot de cuisine haute vitesse)

  • - Stainless Steel Cutting Board

  • - Chef's Knife (Couteau de cuisine)

  • - Stainless Steel Cookware Set with a Lid

  • - Measuring Cups and Spoons (Légumes à mesurer)

  • - Food Processor with Dough Blade (Robot de cuisine avec lame pour pâte)

  • - Garlic Press

  • - Fine Mesh Sieve (Épure à mailles fines)

  • - Silicone Baking Mat

Ingredients

  • 1/2 pound (1 generous cup) dried chickpeas

  • 7 cloves garlic, peeled

  • 1 onion, peeled

  • 1 bay leaf

  • 1 small ham hock (optional)

  • Salt

  • About 1 1/4 pounds spinach, tough stems removed, rinsed, and coarsely chopped (about 10 loosely packed cups or 1 pound after trimming)

  • 2 tablespoons olive oil

  • 1 slice country bread, crust removed

  • Generous pinch of saffron threads, warmed and crushed

  • 1 teaspoon cumin seeds, toasted in a dry pan until fragrant and finely ground

  • 2 teaspoons sweet smoked paprika

  • 1/2 cup coarsely flaked cooked salt cod (optional)

  • 1/4 cup diced cooked ham if using ham hock or 1/2 cup if not using hock (optional)

  • Salt and freshly ground black pepper

  • Dash of sherry vinegar, as needed

  • 4 eggs, fried sunny-side up, or 2 hard-boiled eggs, peeled and chopped (optional)

Instructions

1

Instruction 1

Pick over the chickpeas, discarding any misshapen peas or grit, rinse well, and soak overnight in water to cover. The next day, drain the chickpeas and put them in a saucepan with water to cover by 2 inches. Tie together 4 of the garlic cloves, the onion, and the bay leaf in a piece of cheesecloth and add the sachet to the pan. Add the optional ham hock only if you will not be adding salt cod later, and then bring to a boil over high heat. Reduce the heat to low and simmer uncovered, adding 2 teaspoons salt (less if using the ham hock) after the first 10 minutes of cooking, until the chickpeas are tender, about 1 hour. Remove the pan from the heat, and remove the sachet from the pan. Leave the chickpeas in their cooking liquid. Discard the ham bone. Untie the sachet, discard the bay leaf, and reserve the garlic and onion.
2

Instruction 2

Place the spinach in a saucepan with only the rinsing water clinging to its leaves and cook over medium heat, stirring and turning constantly with tongs, until wilted, 5 to 6 minutes. Drain well in a sieve, pressing with the back of a spoon. If the leaves seem stringy or too big, you can chop them a bit more. Set aside.
3

Instruction 3

Heat the oil in a small sauté pan over medium-high heat. Add the bread and the remaining 3 uncooked garlic cloves and fry, turning as needed, until golden, 4 to 5 minutes. Transfer to a blender or small processor, add the saffron, and pulse until pulverized. Add the onion and garlic reserved from the chickpeas, the cumin, paprika, and 1 cup of the chickpea cooking liquid and purée until smooth.
4

Instruction 4

Add the purée and the spinach to the cooked chickpeas along with the salt cod or the ham, whichever you are using. Place the mixture over low heat, stir well, and bring to a simmer. If it seems dry, add a little water as needed so the stew is spoonable. Season to taste with salt and lots of pepper. Taste and balance the seasoning with vinegar.
5

Instruction 5

Transfer to a serving dish. If serving with the optional eggs, top with the fried eggs and serve hot, or with the hard-boiled eggs and serve warm.
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