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We have already seen how to make our stew of chickpeas with cod, but another of the stews or stews appropriate in addition to “typical” of the Easter will be the stew with chickpeas with spinach.


  • 300 Gr. Dry chickpeas
  • 500 gr. Fresh spinach
  • 2 cloves of garlic
  • 2 onions
  • A laurel leaf
  • 1 beaten egg
  • Teaspoon sweet paprika
  • Virgin Olive oil
  • Salt
  • Water

Preparation of chickpea stew with spinach


We put the chickpeas in soaking the night before making the stew. To do this, we take a bowl of hot water (not boiling), salt and a pinch of bicarbonate and throw inside the chickpeas.


When we have to cook our stew, we cook in an abundant pot of water. When we see that it begins to boil, the chickpeas (drained) are thrown, with an onion, the cloves of garlic (peeled, a leaf of Laurel and a pinch of salt.)


Let it cook for a while, covering the pot (though not completely so that steam can come out). Must cook for half an hour on low heat; or until we see that the chickpeas are already soft.


When the chickpeas are at their point, the onion is removed, the pot is left in the fire for a few more minutes.

About the author

William Johnson

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