Greek Style Chickpeas with Spinach and Carrots

Written by My Nutrilosophy
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  • Recipe for 6


    500 grams chickpeas

    ½ tsp baking soda

    1 large onion  

    ½ cups fresh tomato puree

    2 bunches fresh spinach

    2 large carrots

    1 potato

    ½ cup olive oil

    Salt, pepper


    1. Place the chickpeas in water to soak the night before (about 12 hours).

    2. Drain the chickpeas and place them in water. Add the baking soda and boil until soft (not too soft but al dente). Drain them again.
    3. Dice the onion and the potato and cut the carrots in round slices.
    4. Remove stalk from spinach and cut leaves in half.
    5. In a pan sauté the oil, the onion, the potato and the carrots for 2-3 minutes.
    6. Add the spinach and stir it for another 1-2 minutes.
    7. Add the tomato puree, the chickpeas, the salt and pepper to taste and let it simmer until the tomato has a nice sauce consistency.
    8. If chickpeas or vegetables are still not cooked and there is not a lot of sauce you may add hot water slowly until cooked. Do not add too much water all at once.
    9. Serve and enjoy warm.

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