chickpeas & spinach
this has to be one of my favourite dishes to eat. dried chickpeas is the preferred choice because it tends to have better flavour and texture, however if the dried variety isn't available to you or you're feeling lazy, then the tin option is fine.
Chickpeas & Spinach
Adapted from the book, Movida.
Serves 6
800gms dried chickpeas
1 small piece of konbu (optional)
2 tblspn grapeseed oil
1 large bunch english spinach, leaves trimmed and stalks removed
1 clove garlic, finely sliced
2 tspns lemon juice
1/4 tspn smoked paprika
salt & pepper
2 tblspn olive oil (optional)
Soak chickpeas overnight. Drain the water and place the chickpeas in a large pot. Cover the chickpeas with water and add the konbu. The konbu has tenderising properties for pulses. Bring the water to a boil and then simmer until the chickpeas are tender. Reserve 1/4 cup of the chickpea water and drain the remaining.
In a heavy based saucepan over moderate heat, heat the grapeseed oil and add the chickpeas. Cook for 30 secs and then turn the heat up to high. Add the spinach and give it a quick stir, then almost immediately, add the reserved chickpea water. Let most of the water evaporate before adding the lemon juice and paprika.
Season to taste and drizzle with olive oil before serving.
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