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spinach and chickpeas

spinach and chickpeas Recipe

  • 1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
  • 6 tablespoon olive oil
  • 1 pound (450 grams) spinach, washed
  • A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
  • 1/2 cup (4 ounces) tomato sauce (I used
  • I keep around)
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon ground cumin
  • Pinch of red pepper flakes
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon smoked paprika**
  • Salt and freshly ground black pepper
  • Lemon juice, to taste
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