Chickpeas and Spinach

This vegetable dish, easily made with either English Spinach or Silver Beet, is an ideal accompaniment to any meat dish….or turn it into a dish in its own right with the addition of chorizo or even seafood!

For speed and convenience, tinned chick peas can be used to replace dried chick peas.

You will need for 4 people:

1 cup of dried chickpeas, soaked overnight and then boiled in plenty of water until cooked
A 400g tin of Chickpeas, drained and rinsed
Extra Virgin Olive Oil
2 cloves of garlic, peeled, squashed and chopped
Breadcrumbs…(a crumbled day old slice of bread)
1 red Capsicum. De-seeded and de-veined and roughly chopped
1 Leek, washed and chopped (or onion)
1 tablespoon of Sweet Paprika (or smoked Paprika)
English Spinach…large bunch rinsed and washed and roughly chopped
Silver beet, de-stalked, rinsed and washed and finely chopped.
Chopped Parsley
Freshly toasted nuts such as Pine nuts, sunflower seeds, pepitas, sunflower seeds.


Cook the chickpeas, or heat through the tinned chickpeas. Keep to one side.

In a large frypan heat some olive oil and fry off the garlic, breadcrumbs, red capsicum, leek, for as long as possible to extract the maximum flavour, without burning of course!
Remove from the frying pan into a bowl (or pestle and mortar)

Return pan to the stove top with a touch more oil and cook the freshly washed spinach. English Spinach only needs to be wilted…if using Silver beet (and its finely chopped stalks can be used, but it will need a long cooking time to soften down). Once the Spinach is cooked, sprinkle over the paprika and stir through.

Mash to a lumpy paste the leek and capsicum mixture (if you have a big pestle and mortar this is ideal) Take the warm drained chickpeas and mix through the capsicum mixture and then put the whole lot in the pan with the spinach and stir through with the chopped parsley. Serve with a sprinkle of parsley and toasted nuts!


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