Let’s call it bacon.

When I was a child I didn’t even want to hear the word “chickpeas”. I suppose I was not the only one. One day, when I was living back in my hometown, a tempting smell came from the kitchen. It was bacon! Or, I thought so. My mother was cooking chickpeas. I still don’t know why what I smelled seemed like bacon but it was the reason for trying chickpeas for the very first time. I must admit it was a pleasant surprise since I liked them a lot. Chickpeas are full of protein, fiber, folic acid, and manganese. And healthiness aside, you’ll be amazed at the many ways you can cook them. You can boil chickpeas and add them to salads, make a chickpea soup and of course you can always purée them and create silky-smooth hummus.

I combined chickpeas with spinach following a very easy to make recipe which took me only 30 minutes (without counting the needed time for the photos). You will need the following:

  • 500 gr. spinach
  • 300 gr. dried chickpeas soaked overnight
  • 200 gr. cherry tomatoes
  • olive oil
  • 2 garlic cloves, minced
  • 2 medium onions, chopped
  • 3-4 sprigs of fresh oregano
  • 1/2 tsp cumin
  • balsamic vinegar or lemon juice
  • yogurt (for garnish)

Processed with VSCO with c1 preset

Boil the chickpeas (after soaking them overnight) until they are soft. Meanwhile, in a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender. Add the cherry tomatoes (don’t chop them) and oregano. Cover and simmer for about 10-15 minutes  or until the tomatoes just begin to burst. Stir occasionally. Set aside.

Rinse well and divide the spinach leaves from their stems. In a large frying pan with a little olive oil (2 tablespoons) saute the stems from the spinach for a few minutes to soften slightly. Add the leaves cut in two, and cumin and saute them for 4-5minutes.

Add the chickpeas to the spinach and saute for 2 minutes. Add salt, pepper and 3-4 tablespoons balsamic vinegar. Garnish with some yogurt and the cherry tomatoes.

It is a very healthy, light and tasty recipe but let’s face it…I am still thinking of bacon. But, summer is on it’s way and moreover I have to attend in a very important marriage on June. I miss bacon  summer.

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Written by Teti

A highly motivated postgraduate with an MSc in Energy Systems and a BA in Economics, trying to find time for cooking!

3 comments

    1. Hello Petra!Thank you very much for following and for your kind comment!Totally agree with you regarding chickpeas, since they are healthy and can be added in many recipes! 🙂

      Liked by 1 person

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