Italian chickpea stew

Italian chickpea stew

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(4 ratings)

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Cooking time

Prep: 40 mins - 50 mins

Skill level

Easy

Servings

Serves 8

A wonderful dish for entertaining, as it can be made in advance and tastes just as good hot or cold

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
263
protein
8g
carbs
25g
fat
14g
saturates
2g
fibre
5g
sugar
0g
salt
0.5g

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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2003

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Comments

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jmc123's picture
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made this to go with the tuscan pork. This stew was ok but a bit bland really. much nicer recipes out there. Tasted healthy though and low fat so I guess that could be a plus.

piggycook's picture
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This is really good - even served alone with crusty bread. I really don't understand the calorie count though. 263 calories and 8 portions?? Admittedly I use less wine and oil but even so, that seems way too Hugh for the ingredients used.

mammasmith's picture
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Meant to say that I made it in advance and just put the spinach in (which i didnt bother to wilt) with theherbs etc when I reheated it.

mammasmith's picture
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This is a great dish to serve for a crowd of people. Has gone down a storm both times I have made it. It goes with all sorts. The first time I did it with a monkfish dish, this time with slow cooked spicy pork. It would also work with some chorizo chucked in as well, or would make a good vegetarian alternative. Am amazed it hasnt been commented on by more people.

paris7th's picture
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This is delicious! I did add more chillies than stated and substituted coriander for the parsley!
Also served it with a rack of lamb. Will definitely make this again as it is perfect for a dinner party as you can make ahead of time.

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