Catalan Spinach & Chickpeas | The ONE Chickpea Dish that Conquers ALL

chickpeas

🥗Healthier: cooked lentils

💰Cheaper: canned beans

Canned beans are often less expensive and quicker to prepare.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds provide similar crunch at a lower cost.

Heat a large deep fry pan over medium heat and add 3 tablespoons of extra virgin olive oil (45 milliliters).

Add 1/4 cup of raw blanched almonds (35 grams) to the pan and mix continuously to evenly sauté them for about 3 minutes until lightly sautéed. Remove the almonds and transfer them to a mortar.

In the same pan, add 2 thinly sliced shallots and 6 roughly chopped cloves of garlic. Mix continuously until the shallots become translucent and the garlic is lightly sautéed, about 2 minutes.

Add 1/2 cup of tomato sauce (115 grams) to the pan and mix well. The tomato sauce can be made by finely grating fresh tomatoes or using canned tomato sauce.

In the mortar with the almonds, add 1/4 teaspoon of saffron threads (0.17 grams), 2 tablespoons of finely chopped parsley (8 grams), and a pinch of sea salt. Use a pestle to mash the ingredients into small pieces and set aside.

After the tomato sauce has simmered for about 3 minutes and thickened slightly, add 10 ounces of fresh spinach (300 grams) in two batches, mixing to wilt it down.

Once all the spinach is added and wilted, add 2 1/2 cups of cooked chickpeas (400 grams) and 1/4 cup of raisins (40 grams). Season with sea salt and freshly cracked black pepper, and mix gently to combine.

Pour in 1 cup of vegetable broth (240 milliliters) and add the reserved almond mixture. Mix everything together and simmer on medium heat for 5 to 7 minutes until the broth reduces by half and flavors develop.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens