Yum scrum! Spiced chickpeas with spinach. The humble chickpea, small and nutty, packed full of protein and fibre. So tasty and cheap, I bow before thee. I first had chickpeas in a youth hostel in Rome many years ago, at the tender age of 19. A fellow youthful traveller was eating them out of a tin that he had hacked open with a swiss army knife, I was curious and had to try. I’ve never looked back.
I love chickpeas, whether they are in dips, stews or curries. In salads with cheeses, herbs and tomatoes. I like them baked as a snack or spiced in a pitta. Like all pulses, it is worth making the effort soaking dried ones over night and cooking them until tender, if reasonably fresh, usually for an hour or so. There’s no comparison for me between dried and tinned – the texture of those cooked from dried is so much better, firm to the bite, rich in flavour and not waterlogged like tinned.
Earlier this week, I soaked and cooked off a big bag of dried chickpeas, and, for that evening, spiced about 2 tins worth with spinach and froze the rest. It’s a quick dish with tasty results. This will serve 4 and is good served stuffed in toasted pitta bread. Continue reading