Coni Hörler Photography
Crispy Spinach and Chickpeas
This recipe offers a wonderful alternative method of cooking spinach which fully brings the flavour, with the leaves cooking down to a seaweed like consistency. The flavour is rich, so don’t worry that your mountain of spinach has reduced to a dark glossy mass a fraction of its original size, the result will be worth the effort.
Serves four as a tapas style dish.
500g spinach, tough stems removed
25g parsley roughly chopped
10g oregano leaves (or 1 tsp dried oregano)
Salt (Malden sea salt or pink Himalayan salt are good)
125ml olive oil
1 400g Can chickpeas, drained, rinsed and dried (240g drained weight)
2 garlic cloves, peeled and sliced
Put a large saucepan or wok on the heat then add the spinach, parsley and oregano along with half a teaspoon of salt. No oil is used at this stage.
Cook over a medium high heat, stirring frequently for approx. 10 minutes, until the leaves have lost their moisture and have become dark and are slightly sticking to the side of the pan.
Turn the heat down to medium low as you slowly add the olive oil, stirring as you go to incorporate the sticky leaves.
Cook down over a low heat for a further 20 to 25 minutes, stirring occasionally until the leaves become dark green and glossy.
Now stir in the chickpeas and cook for a further 10 minutes until the chickpeas are starting to brown.
Add the sliced garlic for a final 5 minutes of cooking.
To finish I like to squeeze the juice of half a lemon through the dish before serving.