Italian chickpea stew
A wonderful dish for entertaining, as it can be made in advance and tastes just as good hot or cold
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 - 50 mins
- Cook the potatoes in salted boiling water for 15-20 minutes until tender. Meanwhile, tip the spinach into a colander or sieve, pour boiling water over it from the kettle so the spinach wilts, then hold it under the cold tap until it's cooled down. Shake it well and leave to drain. Drain the potatoes and cut into 1cm dice.
- Heat the light olive oil in a large pan and cook the onion and garlic over a low heat for 3-4 minutes until soft and translucent. Add the chillies and wine, tip in half the tomatoes and cook over a moderate heat until nearly all the wine has evaporated. Stir in the chickpeas, diced potatoes and spinach and cook for 5 minutes.
- Add the lemon juice, parsley, mint, extra virgin olive oil and remaining tomatoes. Season with salt and pepper to taste. If the stew seems a little dry, add a splash of water or vegetable stock.
Per serving
263 kcalories, protein 8g, carbohydrate 25g, fat 14 g, saturated fat 2g, fibre 5g, salt 0.5 g
Recipe from Good Food magazine, May 2003.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1240/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 550g salad potatoes (such as Charlotte)
- 250g bag trimmed, washed spinach leaves
- 4 tbsp light olive oil
- 1 red onion , finely chopped
- 2 garlic cloves , finely chopped
- ½ tsp dried crushed chilli
- 200ml dry white wine (2 small glasses)
- 6 plum tomatoes , peeled, seeded and diced
- 2x 410g cans chickpeas (preferably organic), drained and rinsed
- 2 tbsp lemon juice
- 6 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- 4 tbsp extra-virgin olive oil
Buy ingredients
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 - 50 mins
Simple but so impressive
Ingredients
- 550g salad potatoes (such as Charlotte)
- 250g bag trimmed, washed spinach leaves
- 4 tbsp light olive oil
- 1 red onion , finely chopped
- 2 garlic cloves , finely chopped
- ½ tsp dried crushed chilli
- 200ml dry white wine (2 small glasses)
- 6 plum tomatoes , peeled, seeded and diced
- 2x 410g cans chickpeas (preferably organic), drained and rinsed
- 2 tbsp lemon juice
- 6 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- 4 tbsp extra-virgin olive oil
Per serving
263 kcalories, protein 8g, carbohydrate 25g, fat 14 g, saturated fat 2g, fibre 5g, salt 0.5 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
17 May 2009
paris7th rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 March 2011
mamma smith rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 March 2011
mamma smith commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 June 2011
piggycook rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 January 2012
JMC123 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.