Chickpeas are delicious beans. These legumes are very useful in the kitchen and provide excellent flavour. On this occasion, they are prepared in the Catalan way.
My father-in-law used to cook chickpeas with spinach often and it always turned out delicious. Since he didn't give me a written recipe, I had to do a little research to find out the approximate amounts, because I more or less knew the ingredients. This recipe of chickpeas with spinach is the closest to the one I remember.
You can use jarred chickpeas, although I try to avoid them because they are not so healthy, as they are not freshly made and usually contain preservatives and additives. If you decide to prepare them at home, you have to soak the chickpeas for 8 to 12 hours in plenty of water.
Unlike other legumes, chickpeas should be put in the pot when the water is boiling, let them cook for two hours and if you want you can add salt at the end (I don't add salt). Spinach can also be bought from a jar (less flavour, though), or you can cook it in water or oil. In oil it has more flavor, but is less healthy and more caloric. Serve with triangles of bread lightly fried in olive oil, if desired.
Prep Time: 15 minutes (if using jarred chickpeas)
Cook Time: 15 minutes
1 clove garlic, peeled and crushed
1 small onion, peeled and chopped
2 tbsp olive oil
a few strands of saffron
3 tomatoes, skinned, seeded and chopped
400g canned chickpeas
450g spinach, washed and shredded
large pinch of sea salt
1. Fry the garlic and onion in olive oil until softened. Add saffron threads and fry for a further minute.
2. Add the chopped tomatoes and and cook for a further 2-3 minutes to make a thick paste. Add the chickpeas and mix well.
3. Cook spinac in a covered pan without any water for 1-2 minutes until almost tender.
4. Toss with the chickpeas and spoon into a bowl to serve.