These chickpeas are great as a side salad or as part of a tapas spread. A traditional Catalan dish, it is often a feature on Barcelona tapas or pinxtos menus. It appears the trick is to boil them until much softer than normal, even boil canned chickpeas which allows them to absorb more of the flavours from the dressing and gives a velvety smoothness to the dish.
2 cans of chickpeas
2 bags of baby spinach leaves
1 red onion finely sliced
3 cloves of garlic crushed
1/2 cup of toasted pine nuts
1/2 cup of sultanas or raisins
1 red chilli finely chopped (optional)
2 tablespoons olive oil
1/4 cup of white wine
Salt and pepper
1 teaspoon paprika for sprinkling(optional)
Handful of parsley chopped
Boil canned chickpeas in 3 cups of water Until soft but not falling apart about 10 minutes, drain and set aside
Heat olive oil in a seperate pan over medium heat, then cook onions, chilli and crushed garlic until transparent and aromatic.
add raisins and spinach leaves and white wine to onion mixture and simmer until spinach wilts slightly
Toast pine nuts in seperate pan until golden
Mix through spinach mixture and chickpeas, sprinkle with paprika and pine nuts and serve.
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