Italian chickpea stew

Italian chickpea stew

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(4 ratings)

Prep: 40 mins - 50 mins


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: per serving

  • kcal263
  • fat14g
  • saturates2g
  • carbs25g
  • sugars0g
  • fibre5g
  • protein8g
  • salt0.5g
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  • 550g salad potato (such as Charlotte)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g bag trimmed, washed spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 tbsp light olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • ½ tsp dried crushed chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 200ml dry white wine (2 small glasses)
  • 6 plum tomato, peeled, seeded and diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2x 410g cans chickpea (preferably organic), drained and rinsed
  • 2 tbsp lemon juice
  • 6 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp chopped fresh mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 tbsp extra-virgin olive oil


  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.

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Comments, questions and tips

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Comments (5)

jmc123's picture

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

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

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

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

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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